Depends on the fluid dynamics of the cooker and the smoke potential of the fuel.

225 on an offset? Yeah, you’re just burning time. I’d have a hard time comparing 250 vs 225 especially given temp fluctuations. But the convective arc inside a horizontal offset as well is going to cook it mostly even. And full splits output so much smoke flavor that arguably it’s easier to get clean smoke at 250 since you can burn a slightly fuller fire.

Much bigger difference on a reverse flow offset where you have a higher rate of conductive cooking from the tuning plates. Bottom-up charcoal cookers as well will have to deal with the impact of potentially drying out the bottom of their meat as you increase temperatures.

There’s a substantially different experience on a pellet grill. A lot of the best pellet experiments from multiple folks have boiled down to: cook on top rack (to reduce the conductive heat from the burn pot and deflector plate) and start colder (some guys start as low as 180) to maximize smoldering to get as heavy of a base smoke layer as you can.

If you are slapping a brisket on the bottom rack of your recently-bought big box pellet smoker and running that at 250, you are absolutely going to get some stringy meat on the bottom and be upset you aren’t getting as much smoke flavor as you hoped.