I just toss my hops (usually pellets) into the boil kettle and let 'em rip. After boiling, I line my pail fermenter with a 5 gal mesh bag, and pour in the hot wort from the kettle. Then pull the bag out and hold it above the fermenter for a minute or so until it drains, filtering most of the hop debris plus hot break material etc, out of the wort. I then drop in my chiller and cool the wort to pitching temp, which avoids having to chill a hot kettle. And I end up with very little trub in with my yeast cake.