Bring the garnish up to but not past the lip of the boxes, evenly all the way a round each container, the pork and brisket look like you have two halves with a waist in between.
The chicken is boxed two up, two down, and two up, I'd look at either all one direction, or both top and bottom heading to the join in the middle.
The pork, the strings look thinner than I like to see, the thinner strings dry and loose heat much quicker than thicker pulled pork, the back (top) of the garnish is above the lip of the box and detracts from the presentation, the pulled park looks moist, but it may be the light as it also looks a little greasy, I do like the bark on the chunky parts, that helps pick the box up IMO.
The brisket could do with thinning the garnish at the bottom left of the box, and two more slices at the front, and one at the back would fill the box up better. As others have said, the sauce is not even and appears to be thicker than "need" be, although it should be judged as presented, you are giving some confusing signals on your sauce to the judges. It also looks like they may be a shade on the thick side, the KCBS suggests the thickness of a pencil and the first three slices appear thicker than that, though it's difficult to be certain due to the camera angle.
I'd also say 7's across the board, though with the chicken being a possible 8 in daylight!