too much heat?

Can only say this is from a few posts I've read and replies to my own pork butt smoke thread, but from what I've read small spikes especially that early shouldn't be a big issue just try to keep it from happening again.  My impression is it's a bigger problem if you had that temp for a large part of the smoke.  Hopefully the more knowledgeable guys will be along soon to give a better answer.

 Some people actually prefer to cook them at those temps. Butts are very forgiving and hard to hurt. I bet they will come out fine.

Chuck

Your fine......

I smoke mine at 250-275 usually anyways.

Low and slow is what most people try for, it gets more time in the smoke and a better smoke ring. However at 225 when you hit the stall it will stay there for some time, like for hours even when they foil it. I smoke mine at a hotter temp and am able to push through the stall without using the foil technique all the time. I will foil mine for about and hour and then allow the meat to rest in the foil before pulling. The way I look at it is if I am going low and slow for 5-6hrs in smoke then foiling for another 4-6hrs. I am only getting smoke for the 5-6hrs. If i cook at a bit higher temp and I am in the smoke for 6-7 hrs and then foil for 1-2hrs. I am actually spending more time in the smoke and less time watching a fire burn. I have attached a link to my shoulder cook. It has an hour by hour tracking of the temps, i too had temp spikes as well. A cook that based on the 1.5-2hrs per pound should have taken 12-16hrs. I was done cooking, pulled, bagged and chilling with my wife in about 8hrs.

http://www.smokingmeatforums.com/t/125208/3-shoulder-picnic-ham-smoke-w-q-view