I prefer bone-in, but can make do with boneless if that's all that's available. Some like boneless to cover more surface area with rub and get more bark.. I feel it leads to a drier product overall as a result. The bone helps some determine when it's done (pulls out cleanly)... For others, that becomes their accessory to make nice chunks instead of using their hands.
cooking process is relatively the same, if not exact.
Not knowing what your temps or process is, it's hard to comment beyond that..
You'll get lots of advice here from cooking at 200 degrees with apple wood, injections, and spray bottles to cooking at 300 deg with mesquite logs and mopping with Jack Daniels...
(That's not really true.. but you get the idea)
Try what you like.. just be consistent and execute your plan.Not knowing what your temps or process is, it's hard to comment beyond that..
What are you planning to do ?
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles