Remove the pork belly from the refrigerator 30 minutes before smoking to bring it closer to room temperature and score the skin in a crosshatch pattern if attached.

Pat the pork belly dry with paper towels to remove surface moisture.

In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, black pepper, kosher salt, and cayenne pepper and mix thoroughly.

Generously coat all sides of the pork belly with the dry rub and press gently to form a visible crust.

Preheat your smoker to 225°F to 250°F and let it run for at least 15 minutes until the grates are evenly heated.

Place the rubbed pork belly on the smoker grates fat side up and smoke at 225°F to 250°F for 3 to 3.5 hours, or until the internal temperature reaches 190°F to 195°F.

Remove the pork belly from the smoker and let it rest on a cutting board for 10 minutes.

Using a sharp knife, cut the pork belly into 1-inch cubes.

In a small saucepan over medium heat, combine barbecue sauce, butter, brown sugar, Worcestershire sauce, apple cider vinegar, honey, garlic powder, and black pepper; stir until butter melts and sugar dissolves.

Simmer the glaze for 2 to 3 minutes until it thickens enough to coat the back of a spoon, then remove from heat.

Transfer the pork belly cubes to an aluminum foil pan, pour the warm glaze over them, and toss gently to coat.

Cover the pan loosely with foil and return to the smoker at 250°F for 30 to 45 minutes.

Remove the foil cover, increase the smoker temperature to 325°F, and cook the cubes uncovered for 15 to 20 minutes, tossing halfway through, until edges are charred and caramelized.

Let the burnt ends rest for 5 minutes before serving.