Trim fat cap up or down? My whole first year was backwards

I used to be a hardcore cooler guy, wrapped in towels for 2 hours every single time. Then last month I did a 14 pound packer at my buddy's place in Austin and forgot the cooler, so I just left it on the counter wrapped in butcher paper. Honestly it came out juicier and the bark held up way better, zero steam mush. Now I'm torn because every barbecue joint I've talked to swears by the cooler method. Has anyone else switched from cooler to counter and noticed a real difference, or was it just my meat that day?

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