Apple Wood Huli Huli & Inject Corn

OK so having never made Huli Huli before and after seeing the Wolfe Pits video on it, decided I was going to give it a try. Was very happy with the way it turned out.

Brined the chicken for about 4 hours (while we were at church), came back took it out of the brine, dried it with paper towels, then let sit in the fridge for about 30 minutes while I brought the pit up to 350. Also made the Huli Huli sauce (didn't have light soy sauce so I used a little less than what his recipe called for and I actually added a little bit of honey to the mix just cause).

Rubbed the chicken and then had it on the pit for 45 minutes, flipping the chicken every 5 minutes. At 45 minutes I added the Huli Huli sauce, cooked for 10 minutes, flipped, Huli Huli'd the other side, cooked 10 more minutes, removed from heat, rested for 20 minutes, and served. Pulled chicken when it hit 170 internal.

For the corn I melted some butter, clarified it, added in some sea salt and granulated garlic. After that I loaded up my injector and injected the liquid goodness from each end of the unhusked cob under the husk but not into the corn itself. The corn spent about 40 minutes on the grill. Pulled it off, cut off the end, squeezed and the corn came right out. Brushed it lightly with a little more of the liquid goodness, sliced up some chicken, and sliced up some pineapple. Great dinner. Will be making it again. Maybe a smidge less cayenne and little less salt next time, but definitely on my go to list.

Chicken was spicy sweet and super moist. Corn crunchy and fresh. Was a good cook.

Huli Huli Chicken Brine
    1 Cup - Kosher Salt
    1/2 Cup - White Sugar
    2-3 - Bay Leaves
    2 tsp - Granulated Garlic
    6 Cups - Ice
    4 Cups - Cold Water
    1 Cup - Hot Water
    5 to 6 pound - Whole Chicken (split in half) see video.
    - Combine hot water, bay leaves, kosher salt, sugar, and garlic - mix until combined and disolved.  Add cold water, ice, and chicken.  Make sure chicken is completely covered by brine, the refridgerate for 4 to 12 hours, or over night.

Dry Rub
    2 TBS - Granulated Garlic
    2 TBS - Kosher Salt
    1 TBS - Paprika
    2 TSP - Cayenne
    1 TBS - Granulated Onion
    1 TBS - Black Pepper
    1 TSP - Cumin
    - Mix all ingredients

Huli Huli Sauce
    1 Cup - Pineapple Juice
    1/2 Cup - Ketchup (cory syrup free is what we use)
    1/2 Cup - Lite Soy Sauce (tried with dark and with lite - GET THE LITE!)
    3 TBS - Apple Cider Vinegar
    1/2 Cup - Light Brown Sugar
    1 TBS - Fresh Minced Garlic
    - Combine all ingredients in a sauce pan over medium heat, bring to slight boil, reduce heat, and simmer for approximately 10 to 15 minutes.