The question is what works for you? For me, my family and the way I like to cook, 275˚ seems to be the magic number for pork, while 300˚-350˚ seems to do the trick for beef and poultry. I don't have the vast experience of most here, and certainly compared to the "pros" you see on TV, my experience may be considered "half vast" at best. I've learned through trial and error that bumping the temps up from the traditional 225˚ gives me a product with a better texture, more fat rendered out and a lot less time invested. In my case, I need to do all my smokes either in a neighborhood park or at someone else's house as I live in an apartment with no place to smoke, so cutting the time for smokes was necessary.
Do some research and then try different temps and methods until you come up with something that you like. It may well be that the old tried and true 225˚ fits your style perfectly. Just don't blindly adhere to any "rules" because that's the way it's always been done. BBQ is about innovation and adaptation, and most importantly it's about having fun and enjoying time with family and friends.
