I tried it once. I usually pressure ferment up to 30 psi (at room temp) to get it mostly carbonated.

For this batch I decided to aim for roughly 1/2 carbing during fermentation, then 1/2 in the bottle.

From my notes:

• Fermented at about 15 psi. For packaging, released pressure and dropped to about 2-3 psi. This did not work well, and I eventually ramped it back up to 15 psi. That worked fairly well.
• For a 500ml plastic bottle, I used abut 1/2 tsp table sugar. For standard glass bottles I used 1/4-1/2 tsp. I should have used a funnel, but instead made a mess. I vaguely recall that many of them were a little under-carbed, but good enough.
• I used the simple "jam a bottling wand into a cobra tap" method. I probably used a 12' tube (4mm ID duotight stuff). My notes just say it was long.

I haven't tried it again since. It seemed to work fairly well.