Season the Beef Brisket (1) with Salt (to taste) and Ground Black Pepper (to taste) on both sides.
Place fat side down on your smoker for 2 to 3 hours at 250 degrees F (120 degrees C).
Remove from the smoker and place it in a large pan.
To make braising liquid, in a large container combine the Beef Broth (4 cup), Worcestershire Sauce (1 tablespoon), 1/2 teaspoon of Salt (to taste), Ground Black Pepper (to taste), Ground Cumin (1 teaspoon), Chipotle Chili Powder (1 teaspoon), Bay Leaf (2), Yellow Onion (1), Garlic (5 clove), Poblano Pepper (1) and Fresh Cilantro (1 1/2 tablespoon). Mix well.
Pour liquid into braising pan with brisket. Wrap the pan with aluminum foil tightly and place back into the smoker for about 3 hours at 325 degrees F (160 degrees C).
Remove the pan and take off the foil wrap once the meat reaches an internal temperature of 215 degrees F (100 degrees C).
While the meat cools, heat up the Small Corn Tortilla (6).
Tear the brisket apart and place on tortillas. Top with Pico de Gallo (to taste), Cotija Cheese (to taste), Fresh Cream (to taste), Lime (to taste) and Fresh Cilantro (to taste). Enjoy!