Separate meat from large clumps of fat
Cut meat into pieces of consistent size. I recommend about 1 x 1 inch.
Place meat into a bag and pour ½ cup of Jeff's original rub over the meat.
Roll, knead, and shake the bag to coat the meat with the rub.
Place the bag of seasoned meat into the fridge for at least 2 hours or overnight to let the flavor absorb better.
Thread the meat onto skewers. I recommend 4-6 pieces per skewer depending on how large the pieces are.
Setup smoker for cooking indirect at about 225-240°F. If the smoker uses a water pan, fill it up. Use pecan, cherry and/or maple for wood smoke.
Place the meat on the grate and smoke cook for about 2 hours and 10 minutes or until they reach an internal temperature of 185-190°F.
Optional: Brush with barbecue sauce and place the skewers over a hot grill or under the oven broiler for a minute or two per side to get a good sear on them.
Serve to your guests.