[bbqinNC]

If it was me, I would put the chicken on the bottom, the pork in the middle, and the beef on top. The chicken will cook the fastest, but at the low temps (225) the skin will be rubbery. Assuming the pork is in the 9lb neighborhood, it will probably take about 12 hours to get to 205 degrees for pulling. I usually raise the temp to around 250 for the last few hours. The beef I would just watch the internal temperature until it gets to where you want it. The pork is going to take the longest.

My 2 cents...