So, decided to experiment. 48 h in simple brine (salt, brown sugar, peppercorns). Had sliced side pork and made a weave right on the head--double layer (to recreate the skin my butcher removed). 2.5-3oz of hickory chips, 6 hours at 225, and came out very nice. Smoke didn't really penetrate deeply into the head meat, so very subtle smoke flavor. In the future, I'll probably not double layer the weave.