Tap brisket with paper towel and sprinkle kosher salt and pepper on both sides.
In a skillet, sauté the onions in olive oil until they turn a deep gold color.
Lower the heat and add the cranberries, coconut amino/ soy sauce, salt and pepper, and mix well. Cook on low heat for 3 minutes.
Pour half of the mixture into a large roasting pan lined with heavy duty aluminum foil, place the brisket on top, and pour the rest of the onion mixture over the brisket, spreading lightly all over.
Drizzle 2 tablespoons of honey all over brisket.
Use heavy duty foil to cover the dish. Use another piece of large foil to cover the dish from the bottom up, to make sure it’s tightly covered. Poke one small hole in the foil to allow steam to come out.
Bake at 450 for 30 minutes. Then, lower the heat to 300 and continue baking for 3-4 hours. Hint: Bake 3 hours for 5-pound brisket and longer for a larger brisket.
Let cool on the counter. Hint: Make the brisket ahead of time to save time the day of serving. To do so, slice the brisket on a cutting board, transfer to another dish and pour the liquids on top. Cover with foil and refrigerate or freeze until you are ready to serve.
When ready to serve, heat the brisket at 350 for 20-30 minutes.
