Went to Costco to buy some butt, and they only had "butt, no bone." I bought it anyway. Well, tonight I got it out for rub and discovered that de-boned practically meant they cut that sucker wide open to remove the bone. I seasoned the inside, then applied the yellow mustard and then seasoned the outside, wrapped it in plastic and put it the chill-chest for some resting time. As I thought about it, I started wondering if the cooking time was going to be different without the bone. Any insight you more experienced q'ers could provide will be helpful. I will watch the temp closely. My last butts took 18 hours, so these two are going in tomorrow night before I go to bed. There will be tasty Q for the Fourth, and, of course, pics to drool over.