I wrap large frozen meats (Butts, loins, hams, chickens, turkeys. briskets, even ribs) in towels and put them in the cooler until the outside begins to soften up a bit. Then they go into the fridge. Don't have anything to compare with but I imagine it takes a day or two off the thaw time. A lot of variables involved like mentioned above. Room temp, weight of the meat, fridge temp, etc... YMMV. Cheers!!!
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!