Bristle Free Grill Brush
GRILL-A-BRUSH our Original Patented Design is an 18" Bristle Free Grill Brush made with superior materials for long lasting use. Best Grill Brush Cleaner. Safe For All Grills. Durable & Effective. No Wire Bristles. A Perfect Gift For the Barbecue Lover. GRILL-A-BRUSH is a family owned business and the original designer of this style grill brush. After reading about all the adults and especially the kids going to the hospital after eating a grill brush bristle that was on their grilled food we came up with the bristle free design to give people an alternative safer choice. GRILL-A-BRUSH has our 100% No Questions Asked Satisfaction Guarantee for a full 1 year. Only Settle for the Original GRILL-A-BRUSH!
Superior Grill Brush Design
FASTER CLEAN: The GRILL-A-BRUSH is designed with 3 stainless steel helix coils for a faster cleaning. This safer patented design eliminates the dangerous bristles.
LONG BRUSH: 18 inches long to keep your hands out of the fire. Ergonomically design handle for a comfortable grip.
DURABLE MATERIAL: Made of long lasting Stainless Steel with a thermoplastic handle the GRILL-A-BRUSH is made to last and dishwasher safe.
VERSATILE: You have the coils to scrape the top and upper sides, the scraper to scrape the sides and bottom plus the notch in the scraper to scrape the heating rack or smaller grill grates. You can steam with the brush as well by dipping in some water and scrubbing. The water will create a nice burst of steam without flooding the bottom of the grill.
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Unforgettable Recipe
BBQ Beef Brisket
Ingredients:
1 beef brisket, 5-6 lbs
1 Tbsp kosher salt
1 Tbsp chili powder
2 tsp sugar
1 tsp pepper
1 tsp cumin
Directions:
1. Rinse brisket with cold water and pat dry. Combine all other ingredients and rub mixture all over brisket. Wrap brisket in plastic wrap and refrigerate for 4-8 hours (or overnight if you can). Remove brisket from refrigerator one hour before cooking. Heat smoker to 225 degrees F. Smoke until internal temperature reaches 203–205 degrees F, around 6 hours. Use a thermometer to monitor internal temperature. Once brisket hits 203–205 degrees F, remove from smoker and let rest at least 15 minutes before carving.
