As I rarely take beers off the yeast for conditioning, i typically dry-hop in the primary, in a bag, so i can take them out if it gets the flavor/aroma profile I want. I needed the yeast cake on this one though, so I transferred to a carboy. I probably just won't weight them next time. Or I split it into two batches, weighted dry hops in one, equivalent weighted dry hops in the other. I will see if myself or 10 tasters can tell the difference.
