Pat the brisket dry with paper towels. In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder and brown sugar. Rub the spice blend evenly over all sides of the brisket and let rest at room temperature for 20–30 minutes (or refrigerate up to overnight, bring to room temp before cooking).

Sear

Preheat oven to 300°F (150°C). Heat a heavy oven-safe Dutch oven or skillet over medium-high heat and add 2 tablespoons vegetable oil. When shimmering, sear the brisket on all sides until deeply browned, about 4–6 minutes per side for a 2 lb piece. Use tongs to rotate and brown the edges.

Braise

Once seared, add beef broth, apple cider vinegar and Worcestershire sauce to the pot. Bring liquid to a simmer, cover with a tight-fitting lid, and transfer to the preheated oven. Braise until fork-tender, about 2 to 2.5 hours (time will vary with thickness). Check once at 90 minutes and add up to 1/2 cup extra broth if the pan is dry.

Rest and shred

Remove brisket from oven and let rest in covered pot for 15 minutes. Transfer to a cutting board and use two forks or a knife to chop or coarsely shred the brisket into bite-sized pieces. Reserve 1/2 cup of braising liquid, keep warm. Taste and adjust seasoning with salt and pepper if needed.

Finish chopped brisket

Heat a large skillet over medium heat and add the chopped brisket with 2–3 tablespoons reserved braising liquid. Cook, stirring, until edges caramelize and some pieces are crisped, about 4–6 minutes. If you prefer saucier tacos, add up to 1/4 cup more braising liquid or a splash of hot sauce and warm through.

Optional Quick Salsa

Combine the diced Roma tomatoes, minced jalapeño, red onion and cilantro in a bowl. Add lime juice and 1/2 teaspoon kosher salt, mix and let sit 10 minutes to marry flavors. Taste and adjust salt or lime as needed.

Taco Assembly

Warm tortillas

Heat a clean skillet or griddle over medium-high. Brush each side of the corn tortillas lightly with the cooking oil or lard. Toast tortillas 30–45 seconds per side until pliable and slightly charred in spots, keeping them warm wrapped in a towel or in a low oven.

Assemble tacos

Place about 2–3 ounces (roughly 1/3 to 1/2 cup) of the chopped brisket on each warm tortilla. Top with a sprinkle of diced yellow onion, chopped cilantro, a pinch of crumbled cotija, and pickled jalapeño slices to taste. Spoon optional quick salsa over the top if using.

Serve

Serve immediately with lime wedges and hot sauce on the side. Squeeze lime over tacos just before eating. Leftover brisket keeps well refrigerated for up to 4 days and can be reheated in a skillet with a splash of reserved braising liquid.