Not really I don't think. As Soybomb said, trying to seal piping hot may be different. I usually let the meat cool completely and seal it all up later. I can't say it's always "refrigerator cold" when I've done it, but even then, very little moisture loss (if any).
Big JT's Smokin' BBQ Competition Team
"Oh, I donít reject Christ. I love Christ. Itís just that so many of you Christians are so unlike Christ."