The night before you’d like to have this for dinner, season the brisket liberally with coarse sea salt and refrigerate covered, overnight.
Take the brisket out of the refrigerator and allow it to sit on the counter an hour before cooking.
Preheat the oven to 325 degrees F.
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, basting every hour.
