Wash chicken under cold water; pat dry with absorbent paper. Using fingertips, carefully ease skin away from chicken breasts and thighs.
Combine mustard, honey and butter in small bowl; season.
Place chicken in shallow dish. Push half the butter mixture under chicken skin. Rub remaining butter all over chicken. Cover; refrigerate 3 hours or overnight.
Close the hood and preheat the barbeque with the burners set to HIGH and the hood down until the hood thermometer reads around 200°C/400°F. Set up your barbeque for indirect cooking (see page 70)
Open beer can; discard about one quarter of the beer. Using a small sharp knife, make three punctures in side of can above the liquid level. Place can in centre of disposable baking dish. Cover chicken legs and wings with foil. Sit chicken, standing upright, on beer can, pushing can into chicken cavity as far as it will go.
Cover chicken in foil and roast with hood closed 60 minutes. Remove foil from chicken; cook further 10 minutes or until cooked. Lift chicken from can by securing can with tongs. Cover chicken; stand 10 minutes before serving.