Defrosting joints

[SippingSipsmith]

Sorry this is a really lame question but I don't often freeze while joints of meat.

I've got some brisket I want to cook Sunday and it needs to marinate overnight Saturday. How do I go about defrosting it? If I defrost it in the fridge I imagine it'll take ages?

How do you all defrost large cuts making sure they're fully defrosted but also not out of fridge/freezer for too long? Any fail safe methods?

Thanks!

I always defrost on the worktop. Once defrosted put it in the fridge. In your case I'd take it out Saturday morning

Or put it in the fridge on Friday maybe; depends how big the joint is

I think it's 1.5kg thank you.