Originally Posted by Guamaque
The premise of this theory is that when the meat dries out and can no longer provide evaporative cooling, we then get a rise in temps and the pause ends. This would imply all our meat turns out like shoe leather.
I think you might be misinterpreting the article... I believe the idea is that the stall ends when the outside dries out, not the whole piece of meat (as the evaporation on the surface is what is preventing the interior from passing that certain temperature)