Simchez, you can use a hop sack/bag to hold the Hops, and Pull the hops at the End of the Boil. Just like normal cooling.

If the Hops are Loose on the kettle, the Hop oils will continue to come out until 154F, though the Oils will diminish from the end of the Boil.

This Means, you may get a little bit More Flavor, from a 20 minute Addition, and have a Bigger bit More Aroma from a 10 minute addition.

Also, if you can detect Bitterness, you will get 3-5 more IBU's

Here is a BIG BUT, if you follow normal No-Chill procedures, and Whirl pool, and Siphon/Drain the Kettle into the "Cube", Very little Hop Debris will get to the Cube.

Leaving the Hops in the kettle with No Chill, does not mess up a recipe.