We’ll be making a road trip traveling down through DC to Charleston then over to Asheville NC then back up VA on 81
If you know some truly stellar BBQ along that route (don’t mind a short detour either), my BBQ loving husband would relish trying out your suggestions.
This doesn’t answer your question, but if you ever find yourself near Williamsburg, check out Pierce’s Pit barbecue.
We liked 12 Bones in Asheville. When we were there, they had 2 locations - we went to the original one which, at that time, closed before dinner time, so we went for lunch. People start lining up there before they open.
Parkers in Wilson NC is outstanding. Rustic environment but good eastern (vinegar-base) NC style bbq.
Very near Parkers referenced above is Bill’s BBQ also in Wilson, NC. We stop there pretty much on every trip along 95 (so 4-6 times per year considering we now live in PA). We also bring some frozen BBQ back home with us to tide us over until the next trip. Hubby grew up in Wilson and the two restaurants are noted rivals. 
Needless to say, we prefer Bills over Parkers (as do his friends who we sometimes meet there).
Isle of palms Home Town BBQ when you get to Charleston. Shuler’s off I-95 Latta S.C. exit. Look at website for SC BBQ trail https://destination-bbq.com
In Charleston, Lewis BBQ is really good - particularly the brisket and the sausage was great. http://lewisbarbecue.com
@amandakayak Lewis is definitely on the list! 
Sorry. Would be home team bbq not home town
Asheville- 12 Bones and Moe’s BBQ (they have grilled cornbread and great ribs) they have several locations. Specials are advertised daily on Facebook if you “like” them.
I have been to both locations of 12 Bones, the older one is in the River Arts district and it does get REALLY crowded. The other location is in a rehabbed garage repair station. I prefer the newer one as it has better hours and it has a better setup inside for seating/eating options. Food is the same at both. I loved some of the recipes but instead of buying the cookbook at the restaurant I was able to purchase it on Amazon as “like new” for $2.00+
Raleigh NC has “The Pit” which is very popular with the locals and is in downtown. You can make reservations or walk-in. They cook whole-hog. Large portions.
We have Parker’s here in Greenville, NC, also with 3 locations and they do have good bbq, although sometimes the chicken can be dry.
Moore’s BBQ is family-owned (now owned by the Smithfield family, son only, he sold his holdings in Smithfield BBQ) and they have spicy BBQ (vinegar-based) and the BEST FRIED CHICKEN.
But the best and I do mean the best, Q is in a little old shack in Greenville, NC where they cook whole-hog starting at 2 am and are sold out of food by 1 pm. They have store hours until 6 pm but for 20+ years they run out of food by noon-1pm. They open at 9 am and there is a line waiting out front with 20+ more people, rain, snow or shine. B’s BBQ. Smoothiest BBQ, not too tangy or spicy, pit master is 4th generation and yes the place has been there that long. Less than a mile from the medical center (which is huge!) and you see Dr.s and nurses and surgeons picking up breakfast and lunch for whole departments (they sell no breakfast foods). I have never seen anything like it. Customers park across the street in cornfields, anywhere up and down the streets, cops, ambulance, fire department, all park everywhere because the parking lot is full. open Tues- Sat.
Ribs are done by 10 am and if you want them you have to be there super early or order them the night before. There is NO ambience…it is a shack, it has tables inside and out and everyone sits with everyone. No strangers at B’s. It is a landmark. Located on B’s Road. It has been there that long.
Another location is Sam Jones BBQ, which offers hearty portions and is more expensive than the others and that is in Winterville, NC 1-2 miles from the center of Greenville. Wilson, NC is about 35 miles west of Greenville.
That is it for now. I’ll ask my son, I am sure he will have more suggestions.
Kat
Kat, you have made this NC native’s mouth water. LOL.
We love Lexington BBQ but it’s not on the OP’s route. It’s more mid-state.
A short detour on your way to Asheville----The Smoking Pig. The one I’ve been at is by Clemson University in Pendleton. Also have location in Easley and Williamston. Delicious!
I wish I could rave about the Asheville barbecue but we couldn’t get in! We went to UVA, UNC Chapel Hill and Clemson last spring. The delicious, memorable barbecue was The Pit in Raleigh. Appetizer skillet cornbread, the ribs, barbecue turkey. But we had too much food and no cooler in the car to take leftovers.
Note that eastern NC BBQ is nowhere near traditional BBQ you will find elsewhere - no ribs, chicken, brisket, etc. It’s pulled pork with a vinegar base. That often can take many by surprise if they are used to typical BBQ as per Sonny’s Famous Daves, Dickies, Mission, Dinosaur, Sticky Lips, or in general TX, St Louis, Memphis, etc. Western NC BBQ is also different - pork shoulder with vinegar and tomato based sauce. Eastern doesn’t use tomato and uses the whole pig.
FWIW, we love almost anything BBQ - one just has to understand the categories of it all. We’ve even gotten used to the incorrect use of the word BBQ which is “grilling” (hamburgers, steaks, chicken) in reality (vs true slow cooked BBQ). Then here in PA some use BBQ to mean sloppy joes. That was our biggest surprise when we found out - and the one type of “BBQ” I don’t care for, though hubby still likes it he just never calls it BBQ. If someone says they are bringing BBQ to a church potluck here, we just know not to get our taste buds salivating!
Hudsons on 378 just off of I-20 near Columbia SC is my favorite one in SC. They have a buffet.
Thanks for all the replies.
We got to hit BBQ joints only twice on our trip as there were so many other tempting southern and low country foods to consume as well.
Lewis Barbecue in Charleston was awesome. The friendly staff and atmosphere were as good as the stellar Texas style brisket.
12 Bones was a bit of a disappointment. Sides were better than the meats.
I’ll admit to being a bit of a BBQ snob, though, as 3 generations of men in my life make some pretty mean BBQ themselves.