I explain the method I'm currently using on this thread:
Bottling with Brett
You can also read about it in the MTF wiki under mixed fermentation - under 3 months.
More experiments are needed before I want to advocate that as the best method though. It's a much more complex process than these Lacto/Sacc sours. The devil is in the details.
Good thinking!
I actually mention that as a theoretical possibility in this thread:
Maximizing Barnyard/Horse Blanket
My current thought is that blending will be needed to create the desired profile in such an accelerated timeframe. One sour batch with fruity Brett character (which really is a fantastic beer by itself) and one batch optimized for barnyard funk.
Cheers