Either one works.. I like the bone in because it acts as a thermometer ( Bone slides out, it's done ).. Also the boneless i've smoked tend to not hold their shape .(You can tie the roast up to prevent that ).
Not quite sure what you mean above. You mention "pull" first, which is usually 200-207F internal temp, then you mention slicing at 150F. Please clarify. Thanks.After reading several threads I'm going to try a pull on it. If I have any trouble with it I'll go to 150°F and slice.
Can always use the oven to finish .I was considering a pull on it at around 205-210. If time becomes a problem then I will slice. I