Its best practice to get off the hot break as soon as possible! To leave the hot break (trub) in the kettle and get your wort into a cube (or cooled down and into the fermenter) ASAP.
Sure there are plenty of alternatives, if you doubt that go look at Brülosophy, according to them nothing matters.
An alternative perspective is that brewing is a natural process that people have been engaging in for at least 10,000 years. Each step in the process all the way back to the type of barley you plant matters - but each matters incrementally. There are places in the process where you can (and we all do) cut corners. It’s a bit of a question of how many corners you can cut off a square before it starts to look more like a circle.
Or in brewing terms you start not getting what you want.
I have always said there are very few "Right" answers in brewing, a few “Wrong" answers and lots of "Maybe's"
Most decisions are a compromise but try and stick to what we know works - that’s usually the same old way people have been doing it for a long time - because it works.