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yes without a doubt!! They/It will cook a bit faster... without the bone.
That said, you're cooking to a temp...not a time...so 195-200 is still what you're looking for.
You just may finish a few laps sooner!
I use butcher's twine to tie them into shape. It works great. No bark if sitting in liquid.
One other thing you CAN do with boneless butts....?
"Unfold" them...season the insides as liberally as you wish (since you have access)... then fold them back up ...and tie! Then season the exteriors per usual!