Home brined corned beef...should I soak before cooking?

I made a large corned beef brisket that brined for 8 days, the brine was made with Mortons tenderquick and pickling spices, I am planning on braising it instead of boiling it because I think it would taste better....my only question is will it be too salty if I don't soak it in clean water before cooking? I dont want to dilute the flavors, will a rinse of the brine be sufficient in removing excess salt?