Science behind the smoker stall

The smoker stall appears to be a result largely of evaporation, not fat rendering or collagen breakdown. This leads to wrapping meat at 150-160 degrees F. and letting the meat come up to temperature. For pork shoulder that would be from 160-170 for slicing or up to 203 for pulling.
http://www.amazingribs.com/tips_and_technique/the_stall.html

I had a pork shoulder in a Weber kettle with the intent to slice the first half and pull the second. The meat was wrapped at 160 and sliced at 173. The temperature dropped 10 degrees while slicing and rewrapping.  I should have cut the section to slice and wrapped it separately.

I know I have read this before, and I wrapped the meat before I re-read it. I had wrapped meat to bring it in to finish in the oven, but hadn't done it when finishing outside. You get a very different finish this way. Less crusty, more moist.

I finished it outside because it was fairly warm here and I had a lot of fuel left from a hybrid snake/Minion method smoke with 4 fire bricks (2 on top 2 on the side.. I had over 6 hours of heat without much adjustment.