Any experience pickling a brisket, starting with meat that is already soaked and salted? I've done it twice, using a recipe I found on line. The result was great both times, except that the meat was too salty. Not inedible, but too salty. Good flavor, pink color, all okay. Years ago when we could purchase an already pickled brisket, the directions would say to bring to a boil and pour off the water a couple of times before the final boil. Did that both times. The second time I soaked in plain water for 24 hours before cooking. It was a little better, but still too salty. It all makes sense, as the meat is salted to begin with, but how to modify the recipe?