Thanks, AC. Last time I put the rub on the night before, cooked at 225 for 8 hours with an internal heat of 190 degrees (7 lbs brisket with some liquid smoke too), let it sit one hour, cut and served. I would honestly say that 65 percent of it was excellent for an oven brisket and was very tender with no need of a knife. the other 35 percent was a little tough for some reason (and I did cut in the correct direction).

How long should I cook an 11.5 lber?

It's been on for 7 hrs and is only about 130 inside.

If you are cooking at 200-225, I usually do at least 1 hour per pound...1.5-2 hrs per pound if I want it really tender.

If it is wrapped in foil and the oven is set at 225, how long does it take to bring the temperature of the pan and the air inside the foil up to 200 or higher?

I like to start it at a higher temperatue and turn the temperature down to 225 right after putting it in the oven.