Preheat the smoker to 250°F.
Trim the fat off the meat. In an aluminum pan, coat the meat with mustard and rub.
Smoke for 2-3 hours or until the internal temperature is 160°F .
Cut the meat into 1 in x 1 in cubes and place in a new aluminum pan.
Pour some, not all, of the juice on top of the meat. Put 5-6 pats of butter on top. Drizzle with honey and BBQ sauce to taste. Sprinkle brown sugar on top.
Wrap the top of the pan in aluminum foil and smoke for an additional 90 minutes.
Remove foil and stir. Remove excess juice and drizzle more BBQ sauce on top.
Increase the temperature to 350°F for propane or 275°F for electric. Smoke for 30 minutes to caramelize the BBQ sauce.
Stir and enjoy!