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Pat the brisket thoroughly dry with paper towels, then season all over with the salt and pepper.
Heat 2 tablespoons of the garlic-infused olive oil in a 5–6 qt Dutch oven over medium-high heat until shimmering. Add the brisket fat-side down and sear, undisturbed, for 4–5 minutes until deep brown and releasing easily from the pot. Flip and sear the other side for 3–4 minutes until browned. Transfer the brisket to a plate.
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