Question I'M COOKING A 19LB. BRISKET IN THE OVEN. WHAT TEMP SHOULD I USE AND ABOUT HOW LONG SHOULD IT TAKE?
Answer Considering that you don't know anything about I-net ettiquette (typing in all caps it considered yelling or screaming) you are lucking I answered at all. Sorry if I didn't answer within the time frame you expected, but my life does not revolve around answering simpletons questions. I do it as a favor, not as a vocation.
I generally use 200F and cook it for a good 6 hours or longer, until a fork goes in effortlessly.
Place in a foil or baking pan and cover tightly with foil. Make sure you use a good brisket rub and coat generously. After cooking, you can finish on a smoker if you like. I generally cook mine over night at the temperature above, they will stay moist as they produce a lot of fat and juice that the meat will be sitting in. Be sure to trim a little of the heavy fat off the outside. Leave about 1/2 inch of fat. Place the meat fat side up in the pan.
