Cook brisket the day (week before, doesn't matter), slice and transfer to vac bags then into the freezer to set the juices so you can pull vacuum. Strip the wrap then reheat it at the event in full size pans 2 hours before service.
Pork and chicken are very predictable for cooking times, concentrate on cooking and serving fresh as possible with the pork and chicken.
Never screw around holding food for hours unless you have a crew that knows what they are doing one guy doing it all with just some extra hands on deck for a backyard event has way to much going on already to safely monitor holding temps.
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Shirley Fabrication 24 X 70 elevated straight back "Fire for Effect"
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