Heat the grill to medium in indirect heat (350-400 degrees)
Remove neck and giblets and pat dry chicken with paper towels. Brush chicken all over with oil and rub chopped rosemary and garlic powder under and over skin, salt and pepper to taste. Set aside. Open beer can, pour out about 1/4 cup of the beer, and make an extra hole in top of the can with a knife of screw driver. Place the third rosemary sprig inside the can
Hold chicken above the can of beer and slide the chicken over the can, making sure the legs are in front of the can. The legs will act as a tripod, steadying the chicken as it cooks. The chicken will appear to be "sitting" on the grate. Fold the wings back behind the chicken—place moist hickory chips on hot coals and close the lid do not open for one hour. Cook chicken for 1 to 1 1/2 hours or until the internal temperature registers 165°F in the breast area and 180°F in the thigh. Remove from grill and let rest for 10 minutes before carving.