So who's right on resting meat: 10 minutes or 20?

Last week I did a 14 lb packer brisket for a Saturday party and pulled it at 203 internal, then wrapped it in towels in a cooler. I planned to rest it 10 minutes but my brother in law ran late, so it sat for 45. Sliced it and the juice stayed in the meat instead of running all over the board. Tbh I think my old 10 minute habit was wrong and I've been cutting too early for 6 years. Where do you all land on rest time for big cuts, and does a long rest ever dry the bark out on your smoker?

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