In my area (New Hampshire) I cannot locate bone-in butts, seems they are all boneless. I see most recipes and discussions refer to bones in the butts. I am doing one tomorrow evening for Sunday consumption, wondering should I expect longer or shorter time to come up to desire 190 (F) IT?
I am marinating in Jan's rub now, tied it with string around in both directions so it does not get floppy, will put it on about 6 PM targeting 10 AM out of the oven, will smoke 4 hours with hickory then maybe another hour in the Bradley, transfer to oven for overnight, both at around 200-210 F.
Bone in gives the pork more flavor. Without the bone you will still get good pulled pork, but generally there is not much difference; if they haven't trimmed the butt too much. Also it will take a little less time to reach the target temperature, since the bone is removed.
I'm not sure if you are near a Price Chopper or Sam's Club, but they generally have bone-in. In my area, they don't don't display them so you need to ask someone behind the counter. If you get it from Price Chopper (which is more expensive than Sam's) make sure you tell them not to trim it.
If you or someone you know has a BJ's membership try looking there. If I remember correctly there is one in Concord. They have bone-in at the one I go to in CT.