In a bowl, add the skirt steak, pureed chipotle adobo sauce, sea salt, garlic powder, ground cumin, black pepper, limes and olive oil. Let the steak marinate in the fridge for 1-2 hours.

Use some Cowboy Southern Style Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once Charcoal is white hot, push into two separate piles for 3-zone indirect grilling. If you choose to use a rotisserie, then have the spit going between the coals.

Pull out skirt steaks, roll them into a ball and skewer them onto the rotisserie. Let cook on high heat for 30-40 minutes or until it reaches 120F internal.

Once steak is done, pull off spit and let rest for 12 minutes. Season with additional salt, slice and serve!