In a mixing bowl, combine soy sauce, lime juice, tequila, honey, minced garlic, and ground cumin. Whisk until well blended.

Place the skirt steak in a large resealable bag or shallow dish. Pour the marinade over the steak, ensuring it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or overnight for maximum flavor.

Remove the skirt steak from the marinade and pat it dry with paper towels. If you skipped the marinade, pat the steak dry anyway.

Rub olive oil over both sides of the steak. In a small bowl, mix kosher salt, black pepper, garlic powder, smoked paprika, and cayenne pepper. Sprinkle this seasoning mixture evenly over the steak, pressing it in gently. Let the steak sit at room temperature for 30 minutes.

Preheat your Pit Boss grill to 225°F and fill the hopper with mesquite wood pellets.

Place the seasoned steak directly on the grill grates. Close the lid and smoke for about 45 minutes, or until the internal temperature reaches around 125°F for medium-rare.

While the steak is smoking, melt the butter in a small saucepan over medium heat. Add the fresh rosemary and thyme sprigs. Set aside.

After the steak has smoked, increase the grill temperature to 450°F.

Sear the steak for 1-2 minutes on each side, using grill tongs to flip it. During the last minute of searing, baste the steak with the melted butter and herbs using a basting brush.

Remove the steak from the grill and wrap it loosely in aluminum foil. Let it rest for about 10 minutes to allow the juices to redistribute.

Place the rested steak on a cutting board and slice it thinly against the grain to ensure tenderness.