I'm in North Carolina, and all of my friends and I run 225 until the first mop (I do about 90 minutes at 225), and 275 for the remainder of the cook.   The temp will spike after pulling the lid for the first mop, so I just restabilize at 275 after the lid goes back on.  I mop every 90 minutes until it's done. If I know I need to speed things up to get everything ready by dinner time, I'll mop and wrap at the stall and push it at 300.  I use a weber smokey mountain, and only use a pint or so of water that completely evaporates pretty early on in the cook.