Preheat your oven to 300°F (150°C). In a small bowl, mix the cracked allspice, kosher salt, and black pepper. Rub this mixture all over the brisket, ensuring it is well-coated.

In a large, oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the brisket to the skillet and sear for about 4-5 minutes on each side until a golden-brown crust forms. Remove the brisket from the skillet and set aside.

In the same skillet, add the trimmed scallions and cook for about 2-3 minutes, turning occasionally until they are charred. Remove and set aside with the brisket.

Cut the top off the head of garlic to expose the cloves. Wrap it in aluminum foil and place it in the oven alongside the brisket. Roast for about 30-35 minutes until the cloves are soft and caramelized.

Return the brisket to the skillet and add the smoked oregano. Cover the skillet with a lid or aluminum foil and place it in the oven. Bake for 3-4 hours or until the brisket is tender and easily pulls apart with a fork.

While the brisket is baking, prepare the fire-roasted garlic butter. Once the garlic is roasted, squeeze the cloves into a bowl and mash them with the softened butter until well combined. Season with salt and pepper to taste.

Once the brisket is done, remove it from the oven and let it rest for 15-20 minutes before slicing. Serve the sliced brisket topped with charred scallions and a dollop of fire-roasted garlic butter. Garnish with chopped fresh parsley.