Coat the brisket generously in Lane’s BBQ Magic Dust, making sure to get into all the sides, edges, and little nooks and crannies.
Heat a heavy pan over high heat with a splash of oil. Sear the brisket on all sides until deep golden and crusty.
Preheat your oven to 120°C.
Transfer the brisket to foil, sprinkle over a little extra Magic Dust, and wrap tightly.
Place the wrapped brisket on a rack set over a baking dish or foil tray. Pour the beef stock or water into the bottom of the tray (not over the brisket).
Cook in the oven at 120°C, allowing 1–1.5 hours per 500g of brisket.
The brisket is ready when the internal temperature reaches 90–95°C and a probe or fork slides in with little to no resistance.
Remove from the oven and rest for at least 30 minutes.
Pro tip: Keep it wrapped, place it in an esky with a tea towel, and let it rest longer if you’ve got time — it only gets better.
Shred the brisket and mix through some of the cooking juices from the foil to keep it juicy and flavour-packed.
Warm your tortillas, load up with shredded brisket, corn kernels, and your favourite toppings. Finish with a hit of Lane’s BBQ Cowboy Butter for extra richness.
