Elcycad, there’s something to be said for your tried and true technique and that’s flavour and relaxed family members. Although i wouldn’t boil it, just gently simmer with aromatic vegetables and herbs for a delicious result.
Consistency in your cooking is an admirable culinary trait, particularly with family favourites. You bought your Anova for smaller pieces of tougher meat. That’s its most significant benefit.
Since you want juicy don’t cook at any higher temperature than 65C.
62C will be juicier without the pink. I’d lean towards a few more hours, up to about 12, to ensure you achieve thorough heat diffusion and resulting tenderness.
What are you going to crisp, fat or meat?
Take care you don’t undo what you achieve in your SV cook.