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.