Now cover the pan tightly with foil. Now stick it in the fridge, and forget about it for at least 24 hours and up to 48 hours. When you’re ready to start cooking it, just pop it into a 300-degree oven, still tightly covered. Cook the brisket for several hours, or about 40 minutes per pound. At that point (about seven hours for mine), open the oven door and peel back the foil. Now, stick two forks into the meat and make sure it’s fork-tender/falling apart, which means you can pull it apart to some degree.