Crock-pot corned-beef?

I always cook it in a crock pot. It will rise at a point-but this means it is at the same temperature as the surrounding liquid. It's not really done. Personally, I find it better when it is cooked for a long time on low heat (never cook it in a crock pot on high).

For a really good indicator, include a few potatoes with the meat. When the potatoes are done, the meat is done.

corned beef is made using such a tough cut of beef that I cannot imagine overcooking it. The point of removal is when it is tender.

I make slow oven roasted corned beef for the restaurant I work for and I roast it in the oven at 250 degrees for 12-14 hours. I do add enough water so that the meat is nearly covered and it comes out fantastic. Melt in your mouth tender and tasty.

Keep in mind that each time you make it, the meat is from a different source and the age of the beef has a definite influence on how tender it will be and how fast it gets tender during the cooking process.