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Preheat smoker to 250F
Slice pork belly into 1.5 inch cubes and transfer to meat lug or large bowl
If your dry rub doesn't have salt, season with salt (½ tsp per lb), mixing as you go to get even distribution
Season heavily with your favorite pork dry rub mix, season again, mix, and finally season a third time and mix again
Evenly distribute on smoker racks, ensuring that no cubes are touching
Smoke for 3 hours, spritzing with apple cider vinegar every 30 minutes
Transfer to disposable aluminum pan
Toss with brown sugar, butter, honey, and apple cider vinegar
Cover with foil and smoke another 60-90 minutes, until internal temp is 200-205F
Remove the foil and cook uncovered for another 15 minutes to thicken up the sauce
Serve and enjoy