Well maybe I'll have to give skirt steak another shot on a smaller scale... just grilling one up hot and fast after a short marinade. I think my marinade is so overwhelming that even if the steak were cooked perfectly, it would have only added a better texture and I could have gotten the same results with a cheaper cut of meat that is inherently more tender. For what it's worth, the steak still turned out medium-rare. The smoker never got over 100 degrees. Granted it was in there for about 2 hours and the outside started turning brown, but after I seared it on the grill the inside was still very red and raw and I just let it finish on it's own wrapped up in foil and towels.
Also, a mistake I may have made when smoking, is I took the meat out of the marinade soaking wet and dripping everywhere and threw it in the smoker. I thought about it afterwards... I'm guessing I should have patted it dry and let it sit out for a bit.
For anybody interested, here was my marinade:
- 2/3 cup olive oil
- 1/2 cup fresh lime juice, squeezed from 6 limes
- 1/2 cup fresh orange juice, squeezed from 2 oranges
- 6 Tbsp apple cider vinegar
- 2 tsp honey
- 1 cup chopped red onion
- 1/2 cup chopped cilantro
- 6 cloves minced garlic
- 3 jalapenos, minced
- 2 tsp chili powder
- 2 tsp ground cumin
- 2 tsp paprika
- lowry's seasoning salt & black pepper at will
The original recipe didn't call for it, but I didn't have quite enough marinade to cover the meat, so I added a couple of Coronas.