I’ve played around with a ton of different techniques on my system, and do this all the time. I open up my dry hop keg, put my entire DryHop dosage in the bottom of it, and then seal it up. I’m use a floating dip tube in this keg and have been using the CO2 from the fermentation to purge it completely. I usually give it 2 to 3 cycles of about 20 psi from my tank as soon as I close it so the hops aren’t sitting out exposed to a ton of oxygen before the fermentation CO2 starts coming in. You can then soft crash your fermenter, transfer into your DryHop keg without ever opening the lid, DryHop for four days or so at 60, and then jump it into a liquid purged keg for conditioning and serving. I also like to crash it down to serving temp in the dry hop keg, to drop all the hops to the bottom, and then transfer from the top with the floating dip tube. Definitely takes a little bit more effort but it’s very worth it when done properly.