I wonder if you can pressure cook it for some fractional period, and then finish it in a smoker for another fractional period that ends up being 1/2 or less the total time of smoking alone, but would stand up to smoked meat.

When I was a wee goat, I took immense pleasure in an oven we had that combined microwaving and convection baking. The directions on a frozen deep dish apple pie was something like an hour. And microwave+convection was something like 30 minutes. And it was totally passable for a baked-only pie.