Meat defrosting too fast I had purchased a 14 pound packer brisket a couple weeks ago to smoke for Easter. I put it in the freezer after I got home. I pulled it out of the freezer and put it in the fridge (set at 37 degrees F) this past Sunday, thinking it would take about as long as a turkey. 

The thinnest part of the flat are already thawed and I am concerned it may start to spoil before Saturday night when I planned to start smoking it.

Is there anything I can do to slow the defrosting? I was considering putting it into a tub of ice water, almost like a brine, but just plain water.
Refreeze it. You know how long it will take to thaw now, so put it back in the freezer if you are concerned. There's all sorts of myths saying re-freezing is bad but there's no risk. It may impact the texture a bit, but it's better than it spoiling.