Am I on the right track?

Nice!

Awesome!

I think it all looks really tasty, nice bite through on the chicken. One suggestion I have seen posted before is to place your chicken in a clamshell and leave it for 10 to 15 minutes to simulate the delay at judging and see if the skin gets rubbery. The rib bite looks like it didn't quite get clean pull away from the bone, are you sure it was not just slightly underdone? Also make sure you have a very sharp knife to slice the ribs.

As for the brisket---I just want to try a slice!

Edit to Add: I looked again at the brisket, and see the fat is at the top of the slice. While I like a little fat on the slices, some judges absolutely hate it. If you leave it on you might put it down so it is not so noticible, just a suggestion.

Go with what the majority dictates but when I judge for appearance, uniformity in size and shape doesn't matter.

I would offer my help, but it sounds like you know what you need to do.
Chicken looks good.. would be better if more uniform.
Ribs are a little overcooked and beginning to dry out a bit.
Brisket looks nice, but as was stated.. when you do box them up.. show off the ring, not the fat... I'd also probably trim off the fat..for every judge who likes a little fat, you'll find 2 who don't.. and it's never good cold.