Given your equipment, I would cook the pork and pull it and bag it in a 2 1/2 gallon zip lock bags and chill. then do the same thing on the brisket, and slice and bag.
Then to reheat, put the bags in a large pot of boiling water to reheat. Don't let the bag stick to the side of the pot. After it is reheated put the meat in a pan and put on sternoe pan to keep warm.
Then cook the ribs and the chicken the day of.
I have done this method for meals of over 125 people and it works very well. Will take about an hour to reheat all the meat. I use two turkey fryers to heat the water.
RandyE