Is it safe to eat?

[Wildcat]

If the meat has been handled properly, you generally do not have to worry too much about the nasties. While in the smoker, the exterior of the meat is being exposed to heat high enough to prevent growth of bacteria, which is where most of them will be. Additionally, the smoke hinders bacteria growth as well.

[LennyB]

Looks like you figured out how to get it done but the 185 F seems like it would be dry, I cook to 160 F when the bird is not cured. When doing boneless skinless breast that has ben cured I only take the IT to 140 F 

So if I brined the chicken overnight (whole) then it can have a lower finished internal temp? Say 140F vs 160F?