The temperature charts you find everywhere are really more of a guide than a hard and fast rule.
They help newbies check time, temperatures, and average cooking time in one go. But, they’re only a guide. You can rock good food by smoking low and slow at 225°F or do a hot quickie at 350°F - or even higher once you master your skills.
There are no exacts in determining when your meat is at that perfect time to pull your meat without watching and waiting as it can vary by +/- 10-20 degrees.
This is especially true because shape, thickness, and diameter of meat varies and impacts the cooking time, which is why the tables are always an estimation.