The best way to create a timeline that will work for you is do test cooks at home, record every step and what time that step occurred. After your first test, use the timeline you put together and note any adjustments. If you need a third cook repeat the process.
Even though I have a few comps under my belt, any time I change smoker/recipes, I do at least one test cook to recreate the timeline. I just tried chicken legs tonight rather than thighs using a UDS rather than a Traeger. I put together a basic timeline and tried to follow it, but monitored my temps. As can be expected, the old timeline is scratched and new one will take it's place. Next test cook in two weeks - sticking with thighs for the comp next weekend though.
One thing I catch a lot of chit about is how detailed my timelines are - I begin with meat check-in, marinade times, rub times, and each and every step for all four meats up to turn-in time. Even including when to start the smoker and how much fuel to use. This way if I am ever away from the site one of my team members will be able to see what needs to be done and when - then take care of it.
They say the Devil's in the details - if you are wiped out Sat. morning due to lack of sleep or gratuitous amount of alcohol Friday night - you are running on cruise control with a detailed timeline and not relying on your memory which will fail you more times than not.
I also color code each meat so I know if chicken or ribs, or etc. are up next - seems to help alleviate confusion.
Good luck.