I know nothing about the Backwoods cures, don’t use them, but I do know how to safely cure meat.
All that said.
If you use cure #1 in the proper amount in the brine, then yes, then the smoke temperature is not critical at all, at least for a couple hours. Salt percentage is important also, but the cure is important.
Jerky is a really safe process. I’m not convinced you need cure #1 with whole muscle, but it’s a good addition. You can brine for 12-24 hours then pat dry and smoke for a couple hours then into the
dehydrator at 150F to dry and finish in a few more hours. The safety hurdles of salt, cure #1 and temperature above pasteurization requirements and added drying (this is key) make jerky a very safe hobby and very easy for the average Joe to accomplish successfully. Cary on with little to no worries if you are using whole muscle slices. If you are grinding then forming the jerky out of a gun or whatever then absolutely make sure you apply cure #1 at .25% per meat weight.