I have not had much luck with vacuum sealing meat that is still hot (warm) especially if there is any juice in the package. The vacuum draws the juice out and then doesn't seal right. The method I use is to fill an ice chest with ice and a little water, then bag the hot meat and seal (not vacuum) the bag and stand up in the ice chest/water mix. Let the meat cool (time varies with the amount of meat in bag), cut open the bag, then vacuum seal like normal. This seems to work best for me, others may have different methods. I think the important thing is to chill the food within the recommended time from 140* to 40* which I believe is 4 hours.
CBJ & CTC #5112
Kansas Winter Q BBQ Committee
Traeger Texas 075
Kenmore 4 burner gasser (sold and gone)