Like the experienced cooks have stated above.
First,trying to make a hunk of meat conform to specific numbers is difficult and frustrating.
Secondly,checking the accuracy of therms, and points in your cookers,allow you to take good notes and hopefully know how to recreate your successes.
Numbers give us a starting point of how to get back where we wish to be.
Smokin'Okie was gracious enough to develop some cooking logsheets,to help us be able to approximate past cooks,while repetition/experience make the products second nature.
My spouse says things like"please fix the product like you fixed for my cousins-two years ago,during the storm.It was cooked just the way they like it".
Now ,my notes will tell me what temp I was cooking at.What rub ,injection,sauce,wood.
Whether the storm was wind/rain/sleet/fog/humidity.
What grade/cut/size/shape/condition the product was.
Did it cook slow,or fast,due to my injections/prefreezing/bringing to room temp,etc.
Did the internal temp yield under/over done?
Smokin' taught me years ago that this was how I could recreate successes,and fix problems, the next time around.
As a cook team,or caterer,this is the ONLY way to produce consistent product.
Just a couple of thoughts.