I love the pics and the snake method for a brisket but I'm really cautious about the possibilities of higher levels of bacteria in chicken and also ground beef so I would not stack them on top of the beef to drip. I like direct heat at a level that will kill bacteria in chicken and ground beef so I would do them separately.

I did an oven roasted rib roast at x-mas and cooked low and slow after inserting garlic at several places and seasoning it well. It was the best thing I've ever had.

Oh and about what he said concerning salt, don't use too much, I've heard just the opposite. On the Rib Roast I salted it, seasoned it and inserted the garlic and let it sit overnight in the fridge before cooking.