How long do I cook my brisket? I have always cooked brisket in a slow cooker, to beautiful effect, but I'm going to be cooking for a crowd this week, and a slow cooker won't be available to me. (not to mention I cannot fit this brisket into my tiny slow cooker!) Are there good rules of thumb on how to cook a brisket in the oven (I don't have a Dutch oven, either) to make sure it turns out delicious and tender?
Wrap it in foil, loosely, and roast in your oven at 250°F (121°C) until an internal temperature of 185°F (85°C), this should be about 1 1/2 hours per pound (but CHECK the internal temp with an instant read thermometer). 

Note: an internal temp of 160°F (71°C) is "done" but for a tender slow cook brisket you want to let it go to 185°F (85°C)