I would fear some oxidation post ferment filtering that way. So I dry hop using stainless tea balls. I will split an ounce of hops among 3 tea balls and often just leave them in the beer while dispensing, suspending them, if I want to limit the exposure time.
To limit trub, I use a false bottom in the kettle and a double mesh colander on the top of my fermenter. Anything that gets through is minimal and likely beneficial to some degree. Some people then go further and skim the braun hefe during high krausen, to further limit the trub and for the cleanest beer possible.