I had purchased a 14 pound packer brisket a couple weeks ago to smoke for Easter. I put it in the freezer after I got home. I pulled it out of the freezer and put it in the fridge (set at 37 degrees F) this past Sunday, thinking it would take about as long as a turkey.
The thinnest part of the flat are already thawed and I am concerned it may start to spoil before Saturday night when I planned to start smoking it.
Is there anything I can do to slow the defrosting? I was considering putting it into a tub of ice water, almost like a brine, but just plain water.