4 pounds pork belly, skin removed
5 tablespoons favorite rub (I like Holy Gospel from MeatChurch)
½ cup (or more) barbecue sauce
2 tablespoons hot sauce
4 tablespoons bourbon or whiskey
4 tablespoons turbinado sugar
3 tablespoons butter, cut in small pieces
Cut the pork belly into 1-inch cubes. Season all sides of the cubes with the rub. Let sit for 10 to 15 minutes while the smoker heats.
Preheat the smoker to 275°F. Line the drip tray with foil to make for easier cleanup.
Place the cubes directly on the grates and cook until their internal temp reaches 190°F, 2 to 3 hours.
Move the cubes to a disposable aluminum tray large enough for them to spread out in one even layer.
Combine the barbecue sauce, hot sauce and bourbon, and pour over the cubes. Mix well. Sprinkle with the turbinado sugar and stir again. Distribute the cubes in an even layer. Top with pieces of butter.
Place the pan on the smoker and continue to cook at 275°F until the sauce is reduced and the cubes are tender. Serve with a toothpick, in a taco or on slider buns.