I'm going to try an experiment this year. I have a Chinese sand pot (about 12 quarts size) which I use for red-cooked beef, chicken soup, stews etc & will employ it for the 4+ hours of cooking corned beef.
It is a really gentle method of cooking. You can bearly simmer anything on it using a gas stove.
Cooks Country recommends baking the CB @275F, but boiling H2O at sea level is 212F, a much lower temperature.
I guess the worst that can happen is making a lot of corned beef hash.