So, first things first:
Full disclosure: I could not find a brisket at my market, and the social distanced line to talk to one of our very nice butchers was longer than I cared to deal with at the time, so I opted to use a top round roast, because they had one right there, all wrapped and ready to go, in the meat case.
Was it as good as a brisket would’ve been? I doubt it, but it was still wicked good, and now I am on the hunt for a good brisket.
All that said, I kept to the recipe pretty faithfully (well, for me), though, aside from changing out the cut of beef, I also cut back on the size. Two of us did not need a six pound chunk of anything for dinner, and three pounds was more than adequate, with leftovers, so, bonus!
INGREDIENTS
Sauce:
•12 oz chili sauce
•2 cans cranberry sauce
•12 oz beer
•3 tbsp cider vinegar
•1 tbsp Sherry Peppers Sauce*
Beef:
•2 tbsp olive oil
•6 lb beef brisket
– I used a 3lb top round roast
•1 large sweet onion, sliced
•12 cloves garlic, minced
•Seasoned Salt
•Black pepper
•Aleppo pepper (optional)
•Brown sugar
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Note: for optimal results, you are supposed to make the brisket one day, then cool and 
stash in the fridge before reheating in the sauce the next day and serving.
Stir the sauce ingredients together until well combined – an immersion blender works a treat here – and set aside.
Line a roasting pan in foil – leaving enough around the sides to pull over and cover the beef – and heat your oven to 375º.
Warm the olive oil in a large pan over medium heat, then add the onion and garlic, tossing to coat in the oil. Cook for about ten minutes, until the onion is tender, then transfer to the foil lined roasting pan.
Season all sides of the beef with the salt, black, and Aleppo pepper, if you are using, then brown all sides in the pan, adding additional olive oil if needed.
Place the beef on top of the onion and garlic in the foil-lined pan, then pour some of the sauce over – I added enough to cover the beef about half way up the sides. Sprinkle brown sugar evenly over the top of of the 
roast, pull the foil up and over the beef and seal, leaving a pocket for steam.
Note: transfer any leftover sauce to a covered container and stash in the fridge until needed.
Bake for 3-1/2 hours (for a six pound brisket, I did about two hours for my three pound top round), then remove from the oven, set aside to cool, then put in the fridge until dinner the next night.
The next day, slice the beef, then pour the sauce and onion from the baking pan over the top and bake at 350º until heated through.
Nice!
Note: I also did the second bake in a foil lined pan because, why should I deal with that mess?
You do what you like.
As I noted, not a brisket, but very, very good.