Preheat smoker to 250°F using apple or pecan wood chips
Cut pork belly into uniform 1.5-inch cubes for even cooking
Massage seasoning rub into all surfaces, let rest 30 minutes
Place cubes directly on smoker grate, spacing evenly
Smoke uncovered for 2.5 hours until edges darken and fat renders
Transfer smoked cubes to aluminum pan or cast iron skillet
Add brown sugar, honey, bourbon, and minced habanero peppers
Dot with butter pieces and seal tightly with foil
Return to smoker for 90 minutes to braise and tenderize
Remove foil and brush with glaze mixture
Continue smoking uncovered for final 30 minutes
Brush with glaze twice more for glossy caramelized finish
Rest for 10 minutes before serving on wooden boards
