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.
Prepare the Brisket for the Smoker. If your brisket was frozen, thaw it and remove it from any wrapping. The fat cap should be around 1/4 thick. The fat cap will help tenderize the meat during the smoke, but if it's too thick, trim the fat down to let more smoke penetrate into the meat on that side.