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!
I can and have done pork butt/shoulder and brisket at this altitude. I just need to put the temperature about 25 degrees hotter. I use a meat thermometer to know when it is done. I can get temps up to 450F so I can cook anything. I just had to discover that I need to run temps higher than the Traeger recipes.