No idea how this specific beer turned out, but I have a RIS style beer being fermented with Wyeast 9097 as well as another brewer on here.
If you're looking for a do it or not, I say do it. Just make sure you mash high. I did a decoction mash at like 160F. I wanted residual sweetness and with the brett I figured I needed to mash high. I mashed my 11-11-11 old ale at 158 and that ended up at 1.018 so hopefully at 160 and the massive amount of roasted malt I'll end up north of 1.020. I actually contemplated using a pedio/lacto culture in this beer.