Yep, like others said...time and effort (I don't ever "practice") result in you putting out quality que and hence a "pitmaster". Will I be the next Aaron Franklin, Myron Mixon, or Dr. BBQ, nope...but I've learned a lot of the trade practices and put them to good use. Oh, and competing against those guys helps, too!
Several things stand out when I meet real, honest to gosh, pitmasters:
1. They are usually humble - about all BUT their BBQ.
2. They can cook quality que on a $79 Lowes ECB or a mega-thousand dollar, gold plated, eye-candy, powder coated rig: electric, gas, charcoal, pellet, chunks, chips, or sticks...if it involves heat and meat - they are "game on".
3. They won't usually tell you how bad your que is!
(got back to #1)
4. They are talented and the best are not "one trick ponies". Any meat, any time, any cooker, any day...
Those are my pitmaster heroes.