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Baker’s Clay

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This is a NON-EDIBLE cookie recipe that makes lovely ornaments to hang on your Christmas Tree.


  • 1 (6 pound) beef brisket, trimmed of fat
  • 2 (16 ounce) jars dill pickle spears
  • 1 (18 ounce) bottle barbeque sauce


Place brisket in the bottom of a slow cooker. Pour dill pickle spears and pickle juice over the beef; add barbeque sauce.

Cook on High until beef shreds easily with 2 forks, about 6 hours.

Preparation time: –
Cook time: –
Total time: –
Servings: 1 – Yield: 5 cups of dough



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