No, I understand the point. In science, at least as I understand it, if you are going to use an analog for testing, the analog only has validity if it recreats the basic properties of the material it is being use on. A sponge does not have the closed cellular structure like meat does and it does not entrain the moisture in such a manner as to mimic meat. He used a sponge as it is easy to illustrate the concept.
I do not reject the idea that evaporative cooling is a part of the stall, but, I question the methodology and conclusions. Since he has no idea, at least does not state that he tested for it, the amount of collagen in the meat, there is no idea whether or not he understands how many calories of heat were used in rendering the collagen, the fat and the water. In the end, he doesn't even have an understanding of how much water alone is in the meat.
I fail to see how his conclusions make a cogent scientific argument for how to adjust your cooking to manage a better product. It still seems to me the only way to get the job done is to apply heat and cook until the meat is done. Now, dry aging a piece of meat and then cooking it to see if the meat cooks faster through the stall, that might be interesting.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."