In a bowl, whisk the thyme with the paprika, sage, ground black pepper, and 1 tablespoon of sea salt. Rub the spice mixture all over the brisket and let stand at room temperature for 1 hour ...

Standing beneath the pavilion at Munster's Centennial Park, Rabbi Eliezer Zalmanov speaks to participants in Chabad Of Northwest Indiana's Hanukkah Parade before lighting the Menorah on Sunday.