By Chef Eli Kirshtein of Solo
1 cup brown sugar
1 cup horseradish
1 cup kosher for passover mustard
Take the brisket and salt well.
Smoke for 1 hour or cook slowly on a charcoal/wood grill.
Combine the other ingredients and rub all over the brisket evenly.
Wrap in foil and cook fat side up at 200 degrees for 11 hours.