Start by patting the brisket dry and seasoning it with salt and black pepper. Heat olive oil in a large skillet or Dutch oven over high heat. Sear the brisket on all sides until it forms a golden crust. This step locks in flavor and creates a delicious base for the sauce.

Mix the sauce ingredients in a bowl. Combine brown sugar, soy sauce, sriracha, apple cider vinegar, ketchup, minced garlic, ginger, and red pepper flakes. Stir until everything is well-blended and the sugar dissolves.

Place the seared brisket into your slow cooker and pour the sauce over the meat, ensuring it’s fully coated. Cover and cook on low for 8-10 hours until the meat is tender and shreds easily with a fork.

If using an oven, set your brisket in a roasting pan, cover tightly with foil, and roast at 300°F (150°C) for 4-5 hours.

Once cooked, remove the brisket and use two forks to pull it apart into succulent shreds. For an extra punch of flavor, reduce the remaining sauce on the stovetop until it thickens slightly. Drizzle it over the shredded meat for that irresistible glossy finish.

Serve the brisket on your favorite base, whether it’s rice, mashed potatoes, or warm bread rolls. Garnish with fresh herbs like cilantro or green onions for a pop of color.