The eggs will always hatch in the order they were laid. Usually after 18 days, the first fertile egg to be laid will get hatched and thereafter one egg will hatch every other day. Do not get alarmed if you see the mother pushing the chick to one side of the nestbox. This is done some times by the female parakeet. It is done to facilitate the hatching of the remaining eggs.
With the brisket prepared you need to get the smoker ready. You will want a fire of about 200 degrees F to 230 degrees F (95 degrees C. to 110 degrees C). At this temperature, you can expect the cooking time to be about 1 1/2 hours per pound.
The trick with Brisket is to get it to the proper temperature internal. I take them to 200-205 and then rest them, wrapped up really well in aluminum foil and a towel, in a dry cooler. I smoke the brisket at 250 degrees for 4 hours then take an internal temp.It should be at 165 internal at this point. I then wrap it in foil with a little more of the injection (beef stock rub mixture) poured in the bottom for moisture.fter wrapping place it back on the 250 degree smoker and cook until your probe reads 200-205 internal. Depending on the size of the brisket it may be 2 hours or as much as 6 hrs. I like to use 17-18 lb briskets cooking time is normally 8-10 hours.