If you have one of those Home Depot buckets, pop it in there with cold water and change your water frequently, every 30-45 minutes. Basically you're going to perform the "oh shit, I forgot to defrost the turkey for thanksgiving" move. You can thaw it pretty fast changing that cold water.
The issue at hand is if you pop it on the smoker with too cold an internal temp (i.e., partially frozen) it stays in the bacterial "danger zone" too long and you could potentially make people sick. It will not heat up fast enough to avoid that, starting from frozen.
If it isn't cryovac'd that's ok, either put it in a giant ziplock... or instead of cold water, use a simple brine and just keep swapping out cold brine.
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