my opinion is also worthless
, but i would concentrate on your timeline. make sure you have a plan to get everything through on time. keep track of your temps and times on all four catagories and work them into the timeline working back from the turn in time. if you can, practice the cook as a whole and know what you are going to put where and when. prep ahead of time as much as you can.
for the chicken, pans help in keeping the shapes uniform. brownie pans are better than muffin tins at making the thighs look more like chicken. you might consider a brine for moistness. Kosmo's has a sample pack of soaks and injects that will get you through a competition. i would also use commercial competition grade rubs and sauces to cut down on extra work during the cook.
brisket.... who knows??? but if you're not going to foil during the cook, at least rest in foil or butcher paper for a couple of hours before turn ins.
oh yeah... remember to have fun, and good luck!