The corned beef is done when it reaches an internal temperature of 195°F to 205°F
A fork or skewer slides into the meat easily with little resistance
The meat feels tender when pierced in the thickest part
The brisket can be pulled apart with a fork
The fat and connective tissue have softened
The meat is no longer tough or chewy
The cooking liquid is simmering gently, not boiling hard, during the final cook
The thickest part of the brisket is checked with a meat thermometer
The meat has cooked until it is tender enough to slice or shred as desired