I started smoking at 6 am. Wee injected the turkey with butter mixed with cajun and bourbon molasses spice. Then we rubbed the bird with the same seasoning. We poured half a tall beer to mix the basting and stuffed the beer can into the cavity after adding oregano, hot sauce and 15 different spices. We started smoking at 6 and had internal temperature of 180 at 1:30 pm. We mixed jack daniel oak barrel wood with pecan wood and smoked a beer-can turkey for about 8 hours. The result was tender, juicy and amazing!