I just looked once again at the table on page 128 of my Marinaski book (The Art of Making Fermented Sausages.) That's the table of temperature/time combinations for a given reduction of Salmonella bacteria. Actually I was incorrect, the right value in the table for an instantaneous holding time is 158F. However, using any sort of smoker processing method, the hold time at temperature is going to be a few seconds at least, so a lower temperature could be considered safe. After looking at this again, I don't see a citation for the table's source. I always assumed it was a USDA standard. But the date isn't mentioned. I've had the book for at least 4 years, so if there's been a change recently...In any event, I think the 145F standard you refer to is a consumer standard where there's quite a bit of overkill for bad thermometers, rounding error, etc. FoodSafety.gov gives a 3 minute holding period for pork.
On page 127, the Marianskis suggest that these temperatures are appropriate for destruction of E. Coli, listeria, etc. as well. They say that trichinae are killed at 137F.
On page 129, they cite the old standard for poultry, 160F for uncured and 155F for cured poultry products. Apparently that standard changed in 2001 to a time/temperature table similar to the one cited but with slightly higher temperatures. There are also slight differences in the tables according to the fat content of the poultry product.
Anyway, that's a long bunch of blather to explain my rationale. I really haven't tried cooking whole muscle cured pork, other than homemade bacon that was intended to be fried, lower than the high 150's or 160. Personally I don't find juiciness an issue at those temperatures, others may have different tastes and opinions. As for safety, I suspect that if it's cooked to 145 in a smoker it'll be at that temperature for at least 4 minutes, which meets the requirements of the table I use. This go-round I had no concern about trichinosis as the raw pork spent 8 months in my deepfreeze. For what it's worth, I do smoke salami and Lebanon bolo to only 140F for 12 minutes. I once did some Lebanon bolo to 135F and held for 40 minutes, hated the texture, just not firm enough.
OK, enough. The main reason is I just hadn't tried it and have been satisfied with the results I'm getting.