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).
18.5", 22.5" OTS
Large BGE (chambersuac's)
The Fiery Furnace (chambersuac's)
Big JT's Smokin' BBQ Competition Team