Easy. I don't use a roto.
Mostly because I don't have roto.
And I do poke chicken parts. Whole or halves I stick a thermo in before cooking.:winking: Ribs I do the bend test.
Also, just as FYI - The only meats I refuse to poke are briskets and some roasts. I see a long flow of lots of juice coming out after poking it, and had I not poked it that juice would have been inside. It's like slicing into a steak before it's rested. It's a fact. Call Mythbusters if you want. As for pork butt, I believe you can poke it all you want with nowhere near the impact of brisket, so safe to poke it in my opinion.