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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
Pat the brisket dry with paper towels and season all over with the salt and pepper. In a small bowl, stir together the cumin, smoked paprika, dried oregano, and chipotle chili powder; rub the spice mixture evenly over all sides of the brisket.
Heat the garlic-infused oil in a 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 equally browned. Transfer the brisket to a plate.
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