I have had very good success cooking butts at 250-275. Plus I foil after 3-4 hours and that seems to speed up the process to get to desired temp. I haven't had any issues with the stall using this method. You will definitely stall @ 225. The other thing about foiling during the later stages of the cook is you can bump up the heat a little without burning the meat and you can have "some" control on having the meat ready on-time.
Apocalypse Griller - "I love the smell of Kingsford in the morning!"
*Weber 22.5" OTS
*Weber Smokey Joe (RIP)
*Weber tongs and such, hd alum foil, chimneys, matches, wood and other misc doo-dads and thing-a-majigs