Hi Philip and welcome to the forum.
The bone shouldn't make any difference. Instead of cooking for "x" amount of time, go for internal temp. What are you cooking on/in? Are you smoking it? Is this going to be sliced or pulled? If you are going to pull your temp of 350 is too high. If pulling, it needs to be cooked at 200-225 to an internal temp of 195 +/- 5 degrees. If you are slicing, 170-180 will work
The more info you can give on your cooking procedure the more we can assist.
BTW Phillip - You might want to start a new thread with your question. Being in the middle or at the bottom of this one, ya may get lost. Start a new thread and probably more of the forum members will chime in
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