Go for it. The original corning process was a packing and pressing process, in which layers of salt corns were mixed in with beef pieces in a barrel. Over time a brine developed, which cured the meat. The salt was just a grade of salt, the size of which was about 1/4" in diameter. It made a good size for curing meats for long boat voyages. The modern brining process was developed as it is faster. There are many ways.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."