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.
After all you have better temperature control in the average oven than you do in a smoker. Purists scoff at the idea of using the oven. The reason for the wrapping is to keep the Brisket moist.But if you have a good fat layer, your temperature isn't too high and you keep a good supply of water in the smoker you shouldn't have any trouble with the meat drying out. have heard some people complain that after about 8 to 10 hours that the meat can get too smoky. If you like a milder smoke flavor then you have another reason to wrap the brisket in foil. Temperature: The general temperature to aim for is about 180 degrees F (80 degrees C.).