Bark creation after meat has been fully cooked

[454casull]

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?

 

[chef jimmyj]

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