Preheat smoker to 250°F (120°C). If using a grill, set it up for indirect heat. Use fruit woods like cherry or pecan wood for added smoky flavor.

Trim any excess fat from the pork belly, leaving a thin layer for flavor. Cut into 1.5 - 2-inch cubes.

In a large bowl, toss pork belly cubes with yellow mustard until coated. Sprinkle with BBQ seasoning, ensuring even coverage.

Arrange seasoned pork belly cubes on a wire rack or baking sheet, leaving space between each cube. Place on the smoker/grill and smoke for 3-4 hours until a bark forms on the outside and internal temperature reaches 160°F (71°C).

Transfer smoked pork belly cubes to a disposable pan or dish. Pour apple juice over the cubes and cover tightly with aluminum foil. Return to the smoker/grill and braise for an additional 1-2 hours until tender and caramelized, reaching an internal temperature of 200°F to 205°F.

Remove foil and drizzle barbecue sauce generously over the pork belly cubes. Return to the smoker/grill for 15-20 minutes to allow the sauce to caramelize.

Let the pork belly burnt ends rest for 5 to 10 minutes before serving. Garnish with fresh herbs or additional sauce if desired. Serve and enjoy!