Preheat the smoker to 250°F using lump charcoal and hardwood/fruitwood combination like hickory and apple wood.
Make sure the skin is removed from your pork belly. Cut the pork belly into 1” - 2” cubes.
Season the cubes with rub of your choice making sure to cover each side evenly.
Transfer cubes to grates and place on the smoker uncovered. Smoke until a dark brown bark is formed on the meat exterior, approximately 3 hours.
Remove pork belly cubes from the smoker and increase temperature to 300°F.
Transfer pork belly to a sheet of aluminum foil, packed tightly into a single layer.
Pour the apple juice and 3 tbsp honey over the pork and toss to coat. Wrap tightly with foil and return to the smoker.
Continue cooking until pork belly cubes are very tender, about 45 minutes to an hour. Internal temperature will be around 205°F - 210°F.
Open the foil packet and pour half cup BBQ sauce of choice and remaining 3 tbsp honey over the meat. Toss lightly just to coat being careful not to pull the meat apart.
Place back on the smoker until sauce becomes tacky and starts to caramelize, approximately 30 - 60 minutes.
Remove from smoker and serve warm.