This is "The Stall" and is very typical. Stalls can last 2-3 hours in some cases depending on the meat. You may even see the temp go down a degree or two before it starts coming back up. Unless you are pressed for time, I would just leave it at 225 and let it work its way out of the stall. You should be good to go by supper time.
I put my my 7.15lb butt in last night at 9:00 and it was at 183 when I left for work this morning. I just got back at 12:00 and it was at 201. Perfect temp, so I turned the smoker down to 140 where it will set until I pull the butt out around 4:00, double-wrap in foil and into my cooler with towels on top for a two hour rest.
You won't burn your meat. You can use the "Texas Crutch" which is wrapping it in foil and placing back in the smoker. This will speed up the cook, but your bark with soften somewhat.
For me, I would just leave it at 225 and ride it out.
Let us know how it goes.