Hi and welcome aboard!!
How much smoking experience do you have? That's a pretty ambitious list of meats for your first comp. I'm not a competitor so won't try to advise you on techniques and strategies, I'll leave that to the experts.
All I can recommend is what's worked for me temperature wise.
For ribs, brisket and pork butt I'd run at 275˚.
For chicken I'd run 325˚-350˚.
Butt is done when the bone wiggles free and you can insert a probe with little to no resistance, usually 195˚-205˚.
Brisket is about the same, but start checking at about 188˚. I like right around 195˚ for a target for points, flats really can be done anywhere in that range, just depends on when the connective tissue decides to break.
Ribs are done when they bend nearly in half when lifted from the middle. Avoid the 3-2-1 method, as they'll be overcooked by comp standards.
Chicken thighs are technically done at 165˚, but I believe for comps you'll want them between 175˚ and 180˚.
Good luck and let us know how it turns out!