Traditional Fajitas

Trim skirt steak of fat. Mix marinade together and place with skirt steak in a resealable plastic bag or flat baking dish. Make sure the skirt steak is well coated. Let sit overnight. Prepare smoker to 200-220 degrees. Remove skirt steak from marinade and let sit for 30 minutes at room temperature. Mix toppings together. If you wish to sop the skirt steak with the marinade during the cooking, put the remaining marinade in a pan and boil for five minutes. Keep warm for sopping. Place skirt steak in smoker. Sop every 20 minutes. Smoke for 1 to 1 1/2 hours. If you have a separate gas grill, preheat before the skirt steak is done smoking. If not, preheat the oven. Remove the skirt steak from the smoker and place on grill or under the broiler. Cook on each side of the skirt steak for one minute. Let the skirt steak sit for 10 minutes, then cut into thin slices across the grain. While the skirt steak is sitting, place foil wrapped tortillas on the grill or in the oven to warm. Put out the meat, tortillas, topping mixture and any other topping, like sour cream and guacamole, and let your guests put their own traditional fajitas together.