Always let a braise cool in its liquid to prevent drying out. As the meat cools, the fibers relax, allowing the juices to be pulled back into the meat. Imagine squeezing out a sponge (heating the meat), and then releasing the sponge in water (cooling the meat). (People on this forum have disagreed with this statement before, but I stand by it.)
Although allowing the meat to cool for 30 minutes or so will yield fantastic results, if you are an overachiever, putting your meat in the refrigerator overnight will increase the effect. After the meat is cold, it will become more solid, making it easier to remove bones, slice the meat, and skim the fat.
However, I never do this because I am impatient, I kind of like the mouth feel of a little bit of fat, and the results are very good without it. I suggest leaving the refrigerator for the leftovers, which will be wonderful.
BTW, pay less attention to the time, and more attention to the state of the meat. 4 hours may be too much, or two little. The best judge of whether the meat is ready or not, is to taste it. This points to one more advantage of the overnight refrigeration, controlling exactly when you want your food to be ready the next day.
If your issue is with the meat being too tough and dry, then your best bet is to marinate beforehand. Marination is the process of soaking food in seasoning before hand to flavor meat and also to cause the marinade to break down some of the tissues in the meat. This will cause more moisture to be absorbed into the end result. This will likely solve your too dry issues rather than cure your meat and dry it out.
If you "marinate" it afterwards, it will likely only flavor the meat but not have the secondary effect of making the meat more moist. The proteins in the meat have already denatured so the marinade will not be able to break down the tissues that it would in a raw product.
If you want to sous vide the meat, I would suggest a lower temperature. 170 degree F is beyond the well done temperature. If you are cooking your pork sous vide at 170 degree F, then the pork will reach a internal temperature of 170 which will result in dry tough meat. Try between 150-160 degree F.
Also traditionally it is marinated before hand rather than afterward.
Best Answer
After 6-8 hours at 225° your meat's going to be 225°, there's no value of measuring its temperature. After a couple of hours any piece of meat will reach the same temperature of the oven. When cooking tough cuts like brisket target temperature is immaterial, you're never going to serve them less than well done, the point is to cook them long enough for the connective tissue to break down into gelatin.
Measuring temperature is important when roasting tender cuts and you want a particular doneness level.