WSM space

I've done 6 at a time in my 18.5" before which is the 18.5" WSM equivalent of what you are talking about.  You have to stand them up and let them touch in the center forming a tripod of meat so to speak.  You will not get any bark where they touch, but they cook just fine.  Keep in mind the more meat mass you have the more fuel the smoke will likely consume and it make also take a little longer time wise.

I like your idea of having someone make a round ring with 4 spikes sticking up to hold them upright (and possibly not touching each other).  I'm sure a welding shop could make one for next to nothing.

IMO if you are selling enough that you need to add 25% more capacity (the change from 6 shoulders to 8) it's probably time to just buy a 2nd 22.5" WSM.  If it was for a once or twice a year then stick with the one you have, but if it's because you are selling more and more, then time to upgrade your capacity.

And if you are doing this on a weekly basis, do you use a power draft (BBQ Guru, IQ-110, Stoker etc....)?  That would also be a worthwhile investment.  I know the BBQ Guru CyberQ-II and the Stoker models will handle more than one pit at a time.  If you have not used a power draft control before, once you do you will wonder how you got along without it, especially with a smoker that is maxed out in meat mass.

maybe getting larger butts or shoulders. that would be more yeild and more bark.

Hey Jesse,

Check out this site.

http://cajunbandit.com/

They have a piece called a stacker that adds another level to your WSM. 

Wife bought me one for my birthday I just haven't had time to use it yet!

Bill