A real Santa Maria pit would have been a 4 to 6 rod rotisserie rig, the rods would need to be about 5 feet long, and 5/8" diameter. It doesn't have to be motor driven, the real big boys of Santa Maria turn by hand. Each rod should hold two full sirloins.
So, there is the challenge.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."