The night before you'd like to have this for dinner, season the brisket liberally with coarse sea salt and refrigerate covered, overnight.
Preheat the oven to 325 degrees F. Allow the meat to sit on the counter for 1 hour before cooking. Mix the garlic powder, onion powder, paprika, salt and pepper in a small bowl and sprinkle over the brisket, patting it down all over the meat.
Heat the avocado oil over medium high heat in a Dutch oven. Sear the brisket on all sides for about 5 minutes each side.
Add broth and wine to the Dutch oven. You can also add any vegetables to the pot like onions, carrots and celery. Cover and place in the oven for 3-4 hours until the meat is fork tender. Baste every hour.
Notes
Brenda's Notes:
I've taken into account that a 4 pound beef brisket which is 64 ounces will shrink about 25% so that leave you with about 48 ounces. For 8 people that is 6 ounces per serving.
This recipe was first published in April 2019 and updated with video in February 2021.