For a comp setup in a 'dera/SKD I would first eliminate chicken from the load and cook that in something else. Ideally one would want to cook chicken at a much higher temp than you would ever want on butt/brisket/ribs. Weber Kettle or WSM as a companion to the vert would do nicely.
For the remaining 3 catagories in the vert cooker I would start with the brisket(s) above the butts where the temps will be a bit cooler (door therm level is my favorite spot for briskets). That will carry you through til early Sat morning when the ribs need to go on. At that point butts should be ready to wrap and will be fine about any where, briskets too if you wrap them before they are done.
I like to cook ribs just below the handle in the vert, this should be easy to accomplish with butts and briskets wrapped.
As far as arrangement for good flow, try to alternate you cuts one towards the left, the next to the right as to force flow all thru the cooker and not leave channels for the heat/smoke to bypass stuff. This staggered arrangement will probably require occasional rotating of racks which I usually try to do just after an addition of fresh fuel when there is usually a bit of a temp spike anyway.
Best of luck!
