- Course: Main Dishes
- Yield : 10
- Servings : 10
- Prep Time : 60m
- Cook Time : 10:0 h
- Ready In : 11:0 h
- Add to Recipe Box
Y’all, briskets are so good. This one is super tender, because it’s cooked all night.
- 10 pounds to 12 pound brisket
- red wine
- Tony Chachere or Cajun Seasonings
- Italian Dressing
Marinate brisket in red wine and Tony's seasoning, or use Italian dressing if you prefer. Marinate overnight.
Preheat oven to 200 F.
Put marinated brisket covered in Dutch oven in the oven the night before and 10 hours later take it out.
Let it cool in the fridge completely before cutting, reheat and enjoy.