It takes about an hour for my 40-45F cold meat to get to room temp in a 225-250F smoker. How long do you think it would take on a 70-80F kitchen counter? Someone give it a try and we'll all send flowers to you in the hospital.
Now, I will state that a thawing plate can accelerate the heat transfer even for unfrozen meat, but why bother? Throw it on the smoker and let the smoke kiss and caress that hunk of flesh.
Now, I will state that a thawing plate can accelerate the heat transfer even for unfrozen meat, but why bother? Throw it on the smoker and let the smoke kiss and caress that hunk of flesh.