smoked brisket

La Sandia's smoked brisket is served with cotija white rice and salsa pibil. Recipe (Anne Cusack / Los Angeles Times / April 26, 2011)

Dear SOS: I just made the kale gratin from last week's edition, and it was luscious. Thanks. My 6-year-old daughter eats like a bird but absolutely loves the brisket from La Sandia at Santa Monica Place. It is one of the only meals she asks for. We actually splurge on the non-kid menu entree for her whenever we go there. I would like to replicate it as best I can at home. Can you please get the recipe?

Thanks very much.

Jill Donaty

Encino

Dear Jill: It's a perfect dish if you're entertaining. La Sandia was happy to share its recipe for this wonderfully rich and deeply flavorful brisket.


FOR THE RECORD:
Brisket recipe: A recipe for La Sandia's brisket in the May 12 Saturday section gave the number of servings as 6 to 8. The recipe yields 12 to 16 (4-ounce) servings. —

La Sandia's brisket

Total time: 2 hours, plus 12 hours cooking time and overnight marinating time for the brisket

Servings: 6 to 8

Note: Adapted from La Sandia in Santa Monica.

Brisket rub

2 tablespoons light brown sugar

1 tablespoon plus 1 teaspoon ground ancho chile pepper

1 tablespoon plus 1 teaspoon salt

1 tablespoon whole black peppercorns

1 1/2 teaspoons ground paprika

Heaping 1/8 teaspoon ground cayenne pepper

Heaping 1/8 teaspoon ground cumin