Overnight Brisket

10 servings Prep: 15 m Cook: 10 h Total: 10 h 15 m Beginner
5.0/5 (2)
Y’all, briskets are so good. This overnight brisket is super tender from slow-cooking for 10 hours in red wine and Tony Chachere’s seasoning—perfect for when you want melt-in-your-mouth beef with hardly any fuss.

Ingredients

10 servings
  • 10 to 12 pound brisket
  • 2 cups red wine
  • 2 tablespoons Tony Chachere seasoning or Cajun seasoning
  • 1 cup Italian dressing (if using instead of wine marinade)

Step-by-Step Instructions

  1. Marinate brisket in red wine and Tony’s seasoning, or use Italian dressing if you prefer. Marinate overnight in the refrigerator (at least 8 hours).
  2. When ready to cook, preheat oven to 200°F.
  3. Remove brisket from marinade and place in a Dutch oven. Pour some of the marinade over the brisket and cover tightly with lid.
  4. Place covered Dutch oven in the preheated oven and cook for 10 hours overnight or during the day.
  5. Remove from oven and let it cool in the fridge completely before cutting (this is important—see notes). Once cold, slice thinly against the grain.
  6. Reheat sliced brisket and enjoy.

Common Problems and Solutions

Q: Why does my brisket fall apart when I try to slice it?

A: You must let the brisket cool completely in the fridge before slicing. Warm brisket is too tender and will shred instead of slicing cleanly. Once cold, it firms up enough to slice thin.

Q: Can I cook this during the day instead of overnight?

A: Absolutely! Just start it in the morning and it'll be done by dinner time. The 10-hour cook time is what matters, not whether it's day or night.

Q: Do I need to add liquid to the Dutch oven?

A: Yes, pour some of the marinade over the brisket before covering. The low heat and covered pot will create steam and keep everything moist.

Tips and Techniques

For the best slices, let the brisket chill in the fridge for at least 4 hours or overnight after cooking. Slice against the grain with a sharp knife for tender pieces that don’t fall apart.

Ingredient Substitutions

  • red wine: beef broth or beer
  • Tony Chachere seasoning: any Cajun seasoning blend or mix your own with paprika, garlic powder, onion powder, cayenne, salt, and pepper
  • Italian dressing: red wine vinegar and olive oil with herbs

Equipment Needed

  • Dutch oven with tight-fitting lid (essential for this recipe)
  • Sharp carving knife for slicing cold brisket

Historical Context

Low-and-slow overnight brisket cooking became popular in the South as a way to tenderize tough cuts without needing to tend the fire or oven constantly. The 200°F temperature is just enough to break down the connective tissue over many hours.