Special equipment: cherry, apple or hickory wood; a wire rack; a disposable aluminum pan
Set up a smoker or grill with a smoke box to 300 degrees F using cherry, apple or hickory wood.
Cut the pork belly into 2-inch-wide strips, then into 2-inch cubes. Toss in a bowl with the BBQ rub and oil. Lay out the cubes fat-side down on a wire rack, with a bit of space between each cube.
Place the rack in the smoker or on the grill over indirect heat and cook until the cubes are a deep mahogany and permeated with smoke, about 2 hours.
Place the pork belly cubes into an aluminum pan. Sprinkle all over with the butter pieces and brown sugar. Cover the pan with aluminum foil, return to the smoker or the grill over indirect heat and cook until super tender, another 1 1/2 to 2 hours.
In a medium bowl, combine the BBQ sauce, honey, apple cider vinegar and hot sauce. Remove the aluminum foil, pour the BBQ sauce mixture over the pork belly cubes and toss to coat. Place back in the smoker or on the grill and cook, uncovered, until caramelized, another 5 to 10 minutes.
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