Possible to remove salt from cooked corned beef?

I would slice & simmer the salty meat in distilled water with sliced potatoes. Potatoes absorb salt. Slicing makes more surface area and simmering helps them going together longer, then you'll also have yummy potatoes.

If you are smoking a brined brisket (corned beef), you are virtually making pastrami.
Have a look at this Michael Ruhlman recipe when you plan your next round:
http://blog.ruhlman.com/2011/09/how-to-make-pastrami/

So I wanted to let everyone know that I cut the corned beef into fairly thin slices and soaked it in water in the fridge for about 24 hours. After that, almost all the salt was gone! However, at this point we really don't want to have it because it's kind of wet and it's been through a lot. The lesson I learned is soak corned beef brisket in water way longer than the instructions say before you do anything with it.

I don't think that soaking it after it's been prepared will help. I think it's time to walk away and learn from the mistake.

I always like to presoak music corned beef and change the h2o multiple times. In a rush last time, I just boiled it. After it cooled it was too salty,so I soaked it in a sink with cold h2o and covered it with ice. The next day I covered and baked it until tender,uncovered and glazed until bubbling. It was tender,juicy and no longer salty!

Thanks for all the replies! Do you guys think I could boil it longer to try to get the salt out? If so, would all the smokiness go away?

I wonder if the smoking/grilling concentrated the saltiness? Perhaps if the meat had just been simmered/boiled and was extremely "wet" it would have been more acceptable. Just a thought.

a couple of years ago costco gave refunds for a very good brand that people complained was too salty. the second one i parboiled, changing water twice. still too salty. i tried using small bits as a condiment in dishes but there was just too much and it was too salty. i had to dump both. the following year i bought same brand and it was really good. to sum up: i've never found a way to de salt anything brined. had some beautiful salmon i froze in salted water and i must have used too much salt. had to dump it. i recently rubbed a chicken inside and out and left it and then removed the salt before cooking. too salty.

I've never seen directions which said to soak it. Corned beef is brined which a process of osmosis that draws the salt and flavor across the membrain to season and prepare it. At the same time, I've cooked many without soaking and never found them too salty. I think your result is the nature of the beast.