I decided I should some patience and get it at least semi thawed.As you said, I would have to use the lowest rack and prop it,so it would slide down the side...just got to sounding like not so great an idea unless it was a dire emergency.I usually do put it in water as Tom suggested but had already slit off the wrapping and forgot I had some giant zip locks I could have put the brisket in.
I asked my husband if he wanted me to just use salt and pepper and garlic and cook had without wood so it had a traditional beef flavor.He voted for some Smoke..He is hooked.