So, my husband picked up a brisket from Sammy's in Bedford Hills and as I was checking it out, I noticed it said "soaked and salted." Not being very familiar with cooking kosher meat, I looked it up to see what that was all about. Now I'm wondering how the salting affects the preparation of the meat - i.e. do I not salt it before I brown it? Do I rinse the salt off? Do I just sprinkle some salt on anyway? Is the soaking / salting process like brining? If with kosher meat experience could shed some light before I cook this puppy tomorrow, I'd appreciate it!