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.
Instructions. 1  Trim meat side of brisket so there is almost no fat. 2  Trim fat cap down to about 1/4 inch thickness. 3  Marinade brisket overnight.  Remove from marinade, pat dry, and sprinkle a heavy coat of rub all 1  over. Smoke brisket for at least 4 hours using a mix of hickory and fruit woods. If possible, place an aluminum pan underneath the brisket to catch the delicious natural juices. Place brisket in a pan with natural juices and a cup of the reserved marinade. Cover and cook until internal temp hits at least 200.