In a small bowl, mix together brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and salt.

Rub the spice mixture all over the brisket, ensuring it is evenly coated.

Heat a skillet over medium-high heat and add a bit of oil.

Sear the brisket on all sides until browned, about 3-4 minutes per side.

Transfer the seared brisket to the slow cooker.

Pour beef broth and barbecue sauce over the brisket.

Cover and cook on low for 8 hours or until the meat is tender and easily pulled apart.

Once cooked, remove the brisket from the slow cooker and let it rest for 10 minutes.

Shred the brisket using two forks.

In a skillet, add the shredded brisket and some of the cooking liquid, cooking over medium heat until caramelized, about 10 minutes.

Serve the caramelized pulled beef brisket on buns topped with coleslaw if desired.