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In a deep dish, pour in cold water and submerge the corned beef. Leave it in the water for at least an hour.
Remove the corned beef brisket from the water, pat dry with a paper towel and brush on the horseradish mustard. Season with the coarse ground black pepper.
Preheat the grill to 250 degrees and set for indirect heat.
Place the seasoned corned beef brisket on the smoker/grill and smoke for 3-4 hours until it reaches an internal temperature of 160-170 degrees.
In a dutch oven, add chopped yellow onion, garlic, beer of choice andWorcestershire sauce. Mix the ingredients together. Transfer the smoked corned beef from the smoker to the dutch oven. Pour over some beef broth and close the lid.
Place the Dutch oven back on the grill and increase the temperature to 300 degrees Fahrenheit. Cook the smoked corned beef until it's fork tender.
Keep the meat inside the dutch oven and with heat resistant gloves or two forks start shredded the smoked corned beef. If cooked properly, there should be no resistance. Remove any large fatty clumps.
Grab some french rolls, place cheese first and fill them to the top with that delicious smoked and shredded corned beef. Top off with sauerkraut, mustard, slice it in half and serve!