Trim fat and silver skin from skirt steak
Sprinkle 1/2 teaspoon of coarse kosher salt onto top of skirt steak. Place meat into fridge for 4-6 hours to dry brine.
While meat is dry brining, make marinade by squeezing juice from citrus fruits into a small bowl then adding all other marinade ingredients into the juice. Stir to combine.
After dry brining, do not rinse meat. Add the meat into a zip top bag or shallow dish and pour marinade over meat to cover. Place meat into fridge to marinate overnight.
Do not rinse marinate off but rather pat it dry with a paper towel. Discard used marinade.
Apply a coat of Jeff's Texas style rub onto top of skirt steak and leave sitting while you go get the smoker ready.
Set up smoker for cooking at 200-225 degrees F over indirect heat. If your smoker uses a water pan, fill it up.
When smoker is ready, place meat onto grates and let it smoke using oak or your favorite wood for about 45-60 minutes or until it reaches an internal temperature of 100-110 degrees F.
Preheat a hot grill, hot griddle, hot pan or the broiler of your oven to high heat about 10 minutes before the meat is finished smoking.
Transfer the meat from the smoker to the grill, pan, etc. to sear it on both sides. When the meat reaches 130 degrees and/or it has reached the correct color, it is finished.
Rest the meat under foil for about 10-15 minutes then slice across the grain for maximum tenderness.
Build tacos using meat on the bottom, then pico, onions, sour cream, guacamole, onions, cheese, cilantro, etc.