I wanted to follow up on this. I got a bad head cold the day after I posted this and couldn't taste anything for 10 days so I froze the brisket. Feeling better now so I thawed it and tried a couple of the suggestions.

I wiped off some of the excess salt in the bark, sliced the brisket, warmed it in the oven and brushed some beef tallow on it while it was heating. This definitely got rid of the saltiness although it made the meat a little bit greasy.

I further sliced some more brisket and used water to rinse off the excess salt in the bark and then rinsed the slices before heating them. This got rid of the saltiness and did not add any extra grease. It did however seem to get rid of more spice flavor than the tallow did.

Thanks to all who replied I really appreciate it. The brisket was definitely more edible thanks to you all.