Are you proposing to have the braising liquid be the same saltiness as the brine so that no water is drawn out of the meat?
Meat drying has a couple of mechanisms that I'm not sure how to factor-in.
There's the effect of heat that denatures protein and squeezes water out when the protein contracts. Sous vide and braising minimize this
There's also the effect of evaporation that makes meat lose water. Steam ovens and sous vide minimize this
I can't predict what happens to the water brought into the meat by brining. Probably the same thing.
