I always use 225 and would never dream about pushing any piece of meat through the stall unless I was really in a bind.
With brisket, I wouldn't dream of it either. But, I'm not afraid to bump up to 240 with a pork butt. They're like the Timex of meat - takes a licking and keeps on ticking! All that fat really protects them. If I have tons of time, I just keep it at 225 - 235 and let it ride.
I guess when I was thinking of pushing it through the stall I was directing my thoughts toward those that crank it full blast at 250 or pull and finish in the oven, or even use the Texas Crutch. In some cases, time dictates that you have to resort to these methods. But for me, I would have to be in a pretty big pickle to push beyond 235-240. This being said, I have heard of a lot of people with stick burners that use 250 for almost everything and have great results.
Based on my schedule and timing, smoking at a temp higher than 225 would generally get to my internal temp to fast since I usually put my butts in before I go to bed at 11-12 for a following day evening meal. It's not that I have anything against 235-240. If I were to use 235-240, my guess is that I would need to put my butt in in the middle of the night to prevent it getting done too early which I would not want to do.
I use 225 only when smoking one butt (I usually only do one at a time). If I am smoking 2 or more butts or a really big one, I would use 235-240.