Chris, don't be afraid, time is the SV cook's friend.
Dryness results from meat temperature. Meat's muscle tissues shrink in direct relation to temperature beginning about 100ᴼF and continuing up to about 175ᴼF, - or Pulled Pork territory.
See for yourself.
In your record keeping weigh the meat before cooking. After cooking collect the meat juices in a measuring cup, weigh it if you can. Or just consider a liquid ounce to be an ounce in weight.
Record the percentage of liquid lost at different temperatures in your SV Cooking Log Book.
Over time you will observe at higher cooking temperatures there are greater percentages of fluids collected. Once meat has reached temperature equilibrium little to no more fluids will be forced out of the meat because we also have pressure equilibrium.
Easy. Think about what's happening.
As meat cooks the external SV cooking water pressure ( at 1 Atmosphere)) will eventually equal the meat's stable internal pressure so the fluids are under no pressure to go anywhere and they just hang out and cook in the meat.
That's the beauty of SV cooking. There isn't the drying out of meat as it cooks that you experienced with conventional cooking. Oh, that's except for poaching which is like SV - hold the bag, but moisture loss will still be temperature dependant.