Taken from Not Your Bubbe’s Recipes cook book from Birthright Israel Next, Atlanta featuring recipes from Top Chef contestant Eli Kirshtein.
1 cp Brown Sugar
1 cp Horseradish
1 cp Dijon Mustard
Take the brisket and salt well. Smoke for one 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 eleven hours.