Lockhart Smokehouse pitmaster Will Fleischman. (Photo ©Daniel Goncalves/Fotobia.com) A while back, after the lunch rush and long before dinner, I was sipping a beer and talking to Will Fleischman, the pitmaster-philosopher at Lockhart Smokehouse in Dallas. Is the Texas barbecue bubble going to burst? I asked. Will the culinary accolades from around the country and the long lines of customers here eventually go away? Fleischman acknowledged that the frenzy for Texas barbecue might someday cool. But, he said, he was going to ride the wave of popularity as far as it goes. He had been employed at Lockhart since…