Gather your ingredients. Set your smoker for 225 – 250 degrees, indirect. I used Cherry and Maple wood for this cook. If your pork belly has the skin still on it, remove it. Note that this photo shows the pork belly with the skin already removed.
Slice the pork belly into strips that are 1.5" to 2.0" wide.
Slice the pork belly the other direction so you have cubes that are somewhat symmetrical. Discard any pieces that have considerably more fat than meat on them.
Apply olive oil to all the cubes. They don't need to be drowning in olive oil, but they should be well coated.
Cover each cube with a heavy amount of rub. I like to dip each piece of pork into the rub and roll it around to ensure a thick and even coating.
Place the pork on a wire cooking rack so that they are evenly spaced and not touching.
Place the meat into the smoker for 3 hours.
While the meat is cooking, put the butter, honey, and BBQ sauce into a disposable aluminum tray.
After 3 hours, check that the meat has a nice bark on it. If it doesn't, you can smoke a while longer yet.
Place the meat into the aluminum tray.
Stir and toss the meat to unsure it is evenly and well coated by the honey, butter, and BBQ sauce glaze. Cover the tray and place back onto the smoker for 1.5 hours. It's OK to allow the heat to rise to as much as 300 degrees at this point.
After 1.5 hours, uncover the trays and allow to cook for an additional 15 minutes (or however long it takes for the glaze to solidify a bit).
Once the glaze has solidified, you can remove the meat from the smoker.
Serve and enjoy!