Bark creation after meat has been fully cooked

Discussion in 'General Discussion' started by 454casull, May 18, 2014.

  1. 454casull

    454casull Newbie

    Hi, new to the forums. Created an account because I couldn't find an answer to my question elsewhere. Here's the question:

    If a cut of meat has been smoked and fully cooked through in a humid environment, leaving little or no bark, is it possible to add bark after the fact?

    If so, is the auxiliary bark (for lack of a better term) at all inferior to bark which is created during the end of the first cook?

    And can it be done in a hot oven? e.g. let the meat dry out either in the fridge, or maybe on the counter for a few hours, and then blast it at 450F?
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Welcome to the SMF Family...Cool name and nice Weapon! Yes you can build a bark after a smoke. If crispy is your goal then finishing Beef or Pork in a Oven set to no more than 300°F will do the job. Any higher and the Sugar in the Rub would burn. I would pull the meat at an Internal Temp (IT) 20° short of your desired IT then let the oven finish the cook. If you wish to do this during a reheat, at 300°, start in foil with moisture and heat to an IT of 150° then unwrap, add some Rub and finish heating to 165-175°F. I would be most comfortable doing the reheat with Pork as Beef is more susceptible to drying out...JJ
     

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