I have a frozen 12 lb vacuum-packed brisket packer that I'd like to smoke Friday night. In a perfect world, I would want to have the meat defrosted by Friday morning so I can rub and inject it. I don't think it will be defrosted in 24 hours if I let it sit in the refrigerator. What's the safest way to get the meat defrosted by Friday morning - at least to the point where I can rub and inject it? Thanks!