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Heat a large skilled over medium high heat.
Sauté onions in vegetable oil, stirring occasionally, until
caramelized and most of the liquid has evaporated, about 15
minutes.
Add halved garlic cloves and sauté for 3 more minutes.
Sir in spices and seasoning (paprika, salt, garlic powder, onion
powder, black pepper, cayenne, oregano, thyme), cooking for 2
more minutes.
In a large bowl, stir together the beef stock, ketchup, chili
sauce, and brown sugar. (it is okay if the brown sugar is lumpy--
the acidity of the ingredients will quickly break it down).
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An hour before you're ready to serve it, preheat oven to 300
degrees.
Remove all of the fat that has solidified with a slotted spoon for
a less oily finish.
Carefully remove the meat from its sauce and place on a large
cutting board.
Cut the brisket into 1/2-inch slices.
If you like smoother sauce, run the sauce though a blender.
Carefully place the sliced meat back into the sauce and spoon
the sauce over the meat.
Replace the lid of the dish or recover dish highly with foil.
Reheat in oven until it is bubbling at the edges, usually about 30
minutes.
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