Seems like a silly question, but I can't be the first to wonder. Other than the obvious, that an unthawed bird won't take as much flavor from the brine as a thawed one, is there any danger in not thawing it prior to the brine. To me it would seem that it could speed up the thaw time by putting it in frozen as the brine would help draw out the cold (kinda like tossing a vacuum selad peice of chicken into a sink full of luke warm water) and if you left it in long enough it would eventually take as much flavor. I was thinking up putting the frozen bird into the brine tonight and then smoke on Sunday. Ideas?