I wouldn't, just because of the more stringent time/temp guidelines as it's no longer considered to be intact whole muscle meat (being it's sliced and re-assembled), but it can be done safely. Just tie it together like you mentioned.
Chamber temps of 250* or so would be my target, especially if it's 7lbs or heavier, just so internal meat temps get through the 41-135* range (latest guidelines) in less than 4 hours (old USDA guidleines stated 40-140* in <4hrs). 250* chamber temp is fine for shoulders anyway, and stalls will come at a bit higher temp and won't last quite as long as they would with a 225* chamber temp. It will still be moist when taken to the 200* internal temp range. Other than the butcher's twine to tie it up, and a bit higher chamber temp for getting through the danger zone, treat it as you would with any other butt smoke, right down to the foiled/towel wrapped resting before pulling.
Hmm, jrod, the interior dry rub before tying it up? Man, nice touch! Even with a light dose on the surface, it will still have plenty of seasoning from the interior layers...wicked good idea, and it takes advantage of the already sliced butt for some extra tweeking! Ah, I may be reading into this too far, but I'm not sure how the internal meat texture will be effected, especially from salt in the rub, as the salt will be trying to devlop the proteins from the inside out...that said, maybe a low moisture content issue could arise after about the 180* mark...not sure on that one. Could be a roll of the dice...think I'd drop the salt in the dry rub, at least for the interior.
Highly experienced sausage makers would know the answer pertaining to what the moisture may be like and any other precautions to take...I'm still a novice with sausage, myself, so, any takers on this one???
Piece a cake, myelin...er...pulled pork! LOL!!!
Have a GREAT smoke, myelin! Oh, and I just noticed your post count, so, I believe a welcome to the family is on order!