Pat the beef brisket dry with paper towels and place it on a cutting board or plate.

In a small bowl, combine the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and ground cumin.

Rub the spice mixture evenly all over the brisket, pressing it gently into the meat so it adheres well.

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Add the seasoned brisket to the hot pot and sear for 3–4 minutes per side, until a deep brown crust forms on all sides.

Pour the beef broth and barbecue sauce into the pot around the brisket, scraping up any browned bits from the bottom with a spoon.

Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot with a lid, and cook for about 2.5 to 3 hours, or until the brisket is very tender and easily shreds with a fork. Check occasionally and add a splash of water or broth if the liquid level gets too low.

Once the brisket is tender, transfer it to a cutting board and let it rest for about 10 minutes, then use two forks to shred it into bite-sized pieces.

Return the shredded brisket to the pot, tossing it in the cooking juices to keep it moist and flavorful. Keep warm over low heat.

In a small bowl, whisk together the sour cream, mayonnaise, fresh lime juice, chili powder, and chopped fresh cilantro until smooth and creamy. Set the sauce aside.

Prepare the wrap fillings by placing the shredded lettuce, diced tomatoes, sliced red onion, and shredded cheddar cheese into separate small bowls for easy assembly.

Warm the flour tortillas in a dry skillet over medium heat for 20–30 seconds per side, or microwave them in a stack wrapped in a clean kitchen towel for about 30 seconds, until soft and pliable.

Lay one warm flour tortilla on a flat surface. Spread a spoonful of the creamy sauce down the center of the tortilla, leaving some space at the edges for folding.

Add a generous layer of warm shredded brisket on top of the sauce, followed by a handful of shredded lettuce, a spoonful of diced tomatoes, a few slices of red onion, and a sprinkle of shredded cheddar cheese.

Fold the sides of the tortilla inward over the filling, then roll it up tightly from the bottom to form a secure wrap.

Repeat the filling and rolling process with the remaining tortillas and brisket mixture.

Slice each brisket wrap in half on a slight diagonal if desired, and serve immediately while warm, with any extra creamy sauce on the side for dipping.