I tried this technique a while back, but did it wrong (5 days instead of 2, IIRC). I just tried it again in an IPA with 5 oz of dry hops. This time I made sure I did it right -- got the beer to 35F and waited a whole 2 days after, to make sure the temp was stable (and make sure I was kegging on a day that I had few other obligations). The hops did end up spending approximately 51 hours in the fermenter, which seems all right. The yeast I used was US-05, FWIW. It was a somewhat straightforward recipe in most regards (75.5% 2-row, 21% domestic "craft" triticale malt, and 3.5% CaraHell). I used a FWH-60-10-170F whirlpool recipe with about 65 IBUs and the hops used were CTZ (60 min only) Cascade, Simcoe and Nelson Sauvin. I used 4 oz of hops at whirlpool and added 5 oz of dry hops after fermentation was completed and the beer was at 35F for 2 days.
The result: the least dry hop aroma I have ever gotten from more than 1 oz of dry hops. It looked like the hops (all pellets) might not have had a lot of contact with the wort. My standard procedure is 5-14 days of dry hopping at around 68F, then I cold crash to 30F for 2 days before kegging. I know some people have had great results from this process, but I'm 0-2 and I think I did it "right" the second time. I ended up with an IPA that is a little reminiscent of IPAs in the late 2000s. The triticale did not appear to have much impact other than making the beer a bit less clear than I am used to.