Prepare the Pork Belly: If your pork belly has a thick skin or membrane, trim it off. Cut the pork belly into uniform 1.5 to 2-inch cubes. The size is important for even cooking.

Season Generously: Apply your favorite BBQ rub liberally to all sides of the pork belly cubes. Ensure each piece is well-coated for maximum flavor.

Smoke the Cubes: Preheat your smoker or grill to 250°F (120°C). Place the seasoned pork belly cubes directly on the grates, ensuring they have space between them for smoke circulation. Smoke for 2.5 to 3 hours, or until the pork belly reaches an internal temperature of around 195-200°F (90-93°C) and is probe-tender.

Prepare the Braising Liquid: While the pork is smoking, prepare your glaze. In a saucepan over medium heat, combine the BBQ sauce, honey, butter, brown sugar, and Worcestershire sauce (if using). Stir until the butter is melted and the sugar is dissolved. Bring to a gentle simmer, then remove from heat.

Braise and Glaze: Once the pork belly is probe-tender, carefully transfer the cubes into a disposable aluminum foil pan. Pour the prepared glaze evenly over the pork belly cubes. Gently toss to coat each piece. Cover the pan tightly with aluminum foil.

Final Cook: Return the foil-covered pan to the smoker or grill. Continue cooking at 250°F (120°C) for another 45-60 minutes, or until the glaze has thickened and beautifully caramelized around the pork. You can remove the foil for the last 15-20 minutes if you want a crispier glaze.

Rest and Serve: Carefully remove the pan from the smoker. Let the burnt ends rest for about 10-15 minutes before serving. This allows the juices to redistribute and the glaze to set slightly.