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1
Prepare the smoker. Start with a base fire using a small amount of charcoal, then add mesquite logs and hickory sticks to achieve a hot and fast temperature of 300–400°F.
2
Trim and prepare the bavette and skirt steaks. Clean the edges of the flat meat, and cut the inside skirt steak in half for easier handling. Keep the bavette intact.
3
Season both cuts of meat generously with the Wow! fajita rub. Apply the seasoning more lightly on thinner edges to prevent them from becoming too salty.
4
When the smoker reaches 375–400°F, add an onion to the firebox for extra flavor, then place the bavette and skirt steaks on the grill grates closer to the fire for partial direct-heat searing.
5
Close the smoker lid and cook at high heat. After 3–4 minutes, check the internal temperature with a thermometer. The meat is done when it reaches an internal temperature of 135–145°F for medium doneness.
6
Rotate the meat and adjust positions as needed for even cooking. Move smaller pieces away from direct heat once they reach the desired temperature.
7
Remove the cooked meat and let it rest for a few minutes. While the meat rests, prepare the grilled guacamole.
8
Place halved avocados, onion, jalapeños, lime, and tomato directly over the fire in the smoker. Grill for a few minutes until charred on the edges.
9
Transfer the grilled ingredients to a molcajete (stone mortar). Mash the garlic with salt and black pepper, then add the grilled onion. Add the jalapeños, tomato, and avocado, mashing until desired consistency is reached.
10
Squeeze lime juice over the mixture and add fresh cilantro. Mix well and garnish with additional cilantro, charred onions, and jalapeño slices for presentation.
11
Slice the rested meat against the grain. First cut along the grain, then make perpendicular cuts to create bite-sized strips that are tender and easy to chew.
12
Assemble the fajita tacos: layer the flour tortilla with grilled guacamole, smoked fajita meat slices, and salsa roja. Roll or fold and serve immediately.
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