John, I have to tell you, you
cannot "short-cut" good BBQ. This is not a pressure cooker, a convection oven or a microwave. If you want convenience, smoke things ahead of time - when you
have the time - vacuum pack and reheat. Enjoy fresh meals on days when you can, and reheat great Q on days when you can't. You just simply can't cook
good BBQ
fast! The process that the meat is going through takes time to work, and the laws of thermodynamics just don't allow it.
If you don't have a vacuum sealer, I highly encourage you to get one; it's one of the best investments you can make, with this hobby! Vac-sealed ribs, brisket, pork butt, etc..., are darn-near as good reheated as they are the day out of the smoker,
if you reheat properly! Don't just throw it in the microwave and nuke the juice out of it!
You can enjoy some great BBQ, even on a time crunch, if you plan properly. I know about lack of time, with the 60-70 hour weeks I consistently work, but I make time for Q, through proper planning.
Bottom line - I see a trend that you are looking for ways to speedup the process, and it just can't be done. But, we are here to help you learn efficiency and patience, so you can enjoy the fruits of your labor on limited time!