Pull the brisket from the Refrigerator 30 to 60 minutes before cooking to let it approach room temperature. Trim hard fat down to about a quarter inch. Apply your dry rub or salt-and-pepper blend evenly over the whole surface, pressing it in firmly. Soak Wood Chips in water for at least 30 minutes if your Smoker uses chips, or prep wood chunks and pellets per your smoker's directions. Empty the drip tray before you start. Set aside unwaxed Butcher Paper or heavy-duty Aluminum Foil for wrapping later in the cook.

Preheat your Smoker to 225–250°F and verify the temperature with a standalone Meat Thermometer. Add Wood Chips, chunks, or pellets per your smoker's instructions. Place the brisket fat side up with the point end toward the heat source. Close the smoker and avoid opening it often. Check wood and adjust vents every 45 minutes to hold 225–250°F. Rotate the brisket every 3 hours and flip if one side colors faster. Smoke uncovered until the internal temperature hits 165°F and a dark bark has formed, about 5 to 8 hours. Wrap tightly in Butcher Paper or Aluminum Foil, return to the smoker, and continue until an Instant-Read Thermometer reads 195–203°F and the meat is very tender but not falling apart, roughly 4 to 5 more hours. Total cook time is typically 8 to 12 hours. Use internal temperature and texture as your doneness cues, not the clock alone.

Preheat your Oven to 325°F. Season the 3 lb beef chuck roast cut into 3–4 inch chunks (and 1 lb bone-in beef short ribs if using) generously with 1 tbsp kosher salt and 1 tsp black pepper freshly ground. Heat 1 tablespoon of 2 tbsp neutral oil for frying tortillas in a large Dutch Oven over medium-high heat. Working in batches, sear the 3 lb beef chuck roast cut into 3–4 inch chunks on all sides until deeply browned, about 3–4 minutes per side. Return all the 3 lb beef chuck roast cut into 3–4 inch chunks to the pot, pour the adobo sauce over the top, and add the 4 cups beef broth low sodium and 2 whole bay leaves. Stir to combine, bring to a simmer, then cover and transfer to the Oven.

Braise in the Oven for 3 to 3.5 hours, until the 3 lb beef chuck roast cut into 3–4 inch chunks is completely fall-apart tender and shreds easily with two forks. Remove the 2 whole bay leaves. Transfer the 3 lb beef chuck roast cut into 3–4 inch chunks to a Cutting Board and shred it, discarding any large pieces of fat or bone. Skim the excess fat off the top of the braising liquid (consommé) — but save it! That red-orange fat is what you'll use to fry the 18 whole corn tortillas small, 6-inch. Taste the consommé and adjust 1 tbsp kosher salt as needed. Keep warm on the Stovetop over low heat.

Pull the brisket from the Refrigerator 30 to 60 minutes before cooking to let it approach room temperature. Trim hard fat down to about a quarter inch. Apply your dry rub or salt-and-pepper blend evenly over the whole surface, pressing it in firmly. Soak Wood Chips in water for at least 30 minutes if your Smoker uses chips, or prep wood chunks and pellets per your smoker's directions. Empty the drip tray before you start. Set aside unwaxed Butcher Paper or heavy-duty Aluminum Foil for wrapping later in the cook.