Get the treager up to 250 ASAP. If you have 7 hours left I'd do that for a good 2 hours (maybe 3). Check internal temp. If you are still sub 180 then wrap in tin foil in the traeg and go for another 2.

The fact it has sit at 150 for a while isn't, necessarily, a bad thing.

You want to rest that bad boy for a good two hours, IMO. That's how it gets real good.

You can serve it without risk of death at 165+ but smoked pork needs to hit 190 and rest for 4 hours to be as good as you would like.

You also risk drying it out so be careful. You may want to go the tin foil/oven route as said above. But the Traeg should get it done.