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?