I have tried just about every permutation available (cold brewing with various devices, brewing a pot, flameout, etc.). I find that cold brewing concentrate in my Toddy gives me the most control (I take 2 oz samples and add varying amounts to each until I hit on the taste profile I like and then scale up). However, I also find that cold brewing also gives me a quicker drop off in flavor (coffee starts to fade quicker and steeper). So, I'm pretty much committed to a flameout addition (basically treating the coffee like whirlpool hops) for 15 minutes while letting the trub settle. It gives me the best combination of flavor and stability over time.
A pro brewer friend swears by 'dry beaning' in secondary.