I do them all the time -- in fact I have a pack on the egg right now that I put on last night at 10PM (163* internal). I've done bone in butts in the past and I really haven't notice any real discernible difference in flavor. Slap 'em with some Dijon and dry rub, throw 'em on the egg with some hickory chunks and let 'em low slow. No difference between the two in my opinion.