There's really not a lot of data or research into what type (killer or neutral) beer strains are, at least from what I've tried to find. From what I could find, and from what I've read about people doing, almost all, if not all, appear to be of the neutral type. This as opposed to Champagne yeast, which is killer, as are some other wine yeasts.
I do not think Brett is killer, I believe it is neutral and that you will be ok, but you never know until you try it because there isn't really any data out there on this, especially pertaining to private label stuff like what White Labs and Wyeast carry.
Also, Brett as the lone primary fermentation agent will work on the same time table as sacc strains, fermentation will not take longer. Here's some good reading for your upcoming brew