I also have a charcoal smoker grill, but living at 8.500 ft elevation it is difficult to get charcoal to burn with enough heat to cook well except for just grilling hamburgers or steaks, certainly not for smoking a turkey. The Traeger has a thermostat and I find I need to run slightly higher temps than recipes call for because the thin air has less thermal mass and cooks slower.
You can do a pork butt or brisket at your elevation. Put it in the smoker for 4 or 5 hours. Don’t worry about keeping the temp up, just get a good smoke ring on it.
Take it off and put it in the oven overnight. Make sure the roasting pan is big enough to handle the grease and juice.
Cook at at 220 degrees overnight, 8-10 hours.
On pork butt I put the juice/grease into a gravy separater and pour the goody over the chopped meat and mix it all up.
My smoker is very temperamental in keeping hot enough to cook the meat so I just put smoke on it and finish it in the oven overnight.
Makes for a great breakfast!