Holy Mountain is one of the breweries that masters this. If you look at their brett saisons they are usually fairly young (2-4 months at bottling), oak aged and typically moderate to aggressively hopped.
I love HM's saisons, and they have a few ways of achieving results. Demonteller is the classic example of this, and one you might even get on draft outside of Seattle. That's a single foudre that produces a classic brett funk (fairly funky) and they dry hop it to perfection with different hops, galaxy and mosaic notably. They can continuously draw and refill and dry hop, somewhat attainable at a homebrew level but a small barrel isn't the same as a foudre at all. Their Misère Au Borinage was one of my top 5 beers of 2019, from a different foudre, they used Cascade and EKG. That was a classic, complex and very funky saison but only about 6 month turnaround.
They also do a lot of what you described - fairly young, well crafted saisons, grisettes etc. that they bottle with brett, like Vesper. They use a fairly aggressive brett strain for bottling, their beers end up a beautiful blend of oak, hops, and brett.
What I can tell you is if you use HM dregs, holy mother of god, hang onto your hat. I drove a lightly hopped (~3IBU) beer down to 2.98 pH. And repitching Borinage dregs is definitely not a shortcut to recreating borinage... there's no replacement for their foudres!
@OP - The best advice I could give you if you want light funk and the classic saison phenols is to blend at packaging and drink fairly quickly. Brett will definitely take over, some strains are more aggressive and assertive however.