Well, I have a test underway. I removed both sides of the breast from the bone, leaving the smoky skin on both. I vacuum-sealed one and will leave it in the fridge without touching it until, say, Thursday or Friday. The other one is wrapped in plastic wrap and in the fridge as well - I've already cut a couple slices from it, and I plan to munch away on the rest of it this week until it's gone.
I can say this much about the side that I've already cut into - the only smoky flavor is in the skin and a fraction of an inch into the meat. The meat is wonderfully moist and tender, but any of the flesh deeper than 1/4-inch beyond the skin has no trace of smoky flavor whatsoever. I've never done this before, so I had no idea what to expect.
I had no plan or desire for crispy skin, so didn't do the reverse sear thing. I have no problem eating soft skin, but I didn't expect that the skin would turn out like rubber - really tough rubber. When I cut into the breast half for a couple slices to make a sandwich, I left the skin on so it would bring its smoky flavor to the party. However, these narrow strips were impossible to eat - they were tasty to chew on, but impossible to chew THROUGH. When I couldn't bite through it, I pulled the other one off and tossed it. The sandwich was still delicious, but not remotely smoky.
I'll wait to learn later this week if the smoky flavor penetrates deeper into the other half - and post my test results.