Originally Posted by hamiltont
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!!!
Update: Just for a data point... Tuesday evening I wrapped a cryovac package of Pork Spare Ribs (2 full racks) in a bath towel & placed in the cooler. This morning (Thursday @ ~36 hours) the surface temp of the package was 34F and the ribs were beginning to flex so they went into the fridge. They could have gone longer in the cooler but probably not another 10 hours while I was at work. YMMV Cheers!!!