Slow roasted with a southwest style rub.
Preheat oven to 250° F. Make the dry rub by mixing together the paprika, salt, garlic powder, pepper, onion powder, cumin, and brown sugar in a small bowl until well blended.
Season the brisket on both sides with the dry rub. Lightly press the rub into the brisket with you fingers.
Place the seasoned brisket in a 9x13 baking pan. Add the beef broth to the pan and cover tightly with foil. Bake for 2 hours, then remove the cover, and bake for 1 more hour. Slice the brisket across the grain and serve with the juices from the pan.