I use a wine degasser to aerate my wort. It's a rod that attaches to a power drill and at the end of the rod there are fins that really mix the bejeeezus outa the wort. It's easy and seems to work just fine.
Pour wort into carboy and shake for two minutes. This was listed on wyeastlab.com as a viable option to increase oxygen in the wort prior to pitching yeast. They have a chart on there detailing what certain methods yield.