Perk’s Bar-B-Que

601 W. Hayes
Savoy, TX 75479

Phone: (903) 965-7114
Hours: M-F 11-6, Sat 11-3

Opened 2004
Pitmaster Melissa Perkins
Method Oak and pecan in an offset smoker

TMBBQ Rating: 3.5

TMBBQ Buzz

Comments from our joint finder app.
Went for "My Ribs" and "Your Ribs". Both good but latter wins out. Brisket definitely dry; was hard for me to get into. Sausage was okay. Definitely try key lime pie. Enjoyed the decor. Overall a good, not great Q place.
Rahul Yaratha @ Big Boys Barbecue, 2014-09-17 23:24:47
Brisket sandwich was good. And that's all she wrote as there is nothing else (chicken, sausage, turkey, potato salad, etc). Not even my friends who all went to Tech even heard of this place. Scratching my head on such a high TM ranking.
Rahul Yaratha @ Tom and Bingo’s Hickory Pit Bar-B-Que, 2014-09-17 23:21:48
We had Friday night dinner here. Brisket was tender and delicious. A little too much fat for my husband, but my daughter and I thought it was PERFECT. Good seasoning and good bark. No sauce needed. Homemade creamed corn is the best I have ever had. Coleslaw is delicious and not overdressed. We finished the meal with the homemade fried strawberry pies - one of the tastiest desserts I have ever put in my mouth. Live music. Dishes served family style. <$40 for 3 people including soft drinks and several beers. Definitely will go back!
Marcy Newman @ Two Bros. BBQ Market, 2014-09-17 22:16:13
Just average
David Monasmith @ Crossroads Smokehouse, 2014-09-17 17:42:33
Brisket was good, pulled pork over sauced. Over all it was ok at best. Prob won't be back here. I was surprised it made the TM list, I think they missed it on this list.
epp @ Lamberts Downtown Barbecue, 2014-09-15 17:43:26
Amazing! Every time!
John Brotherton @ Snow’s BBQ, 2014-09-13 13:22:59
Three meat combo with gravy excellent
doug_wallace @ Tony DeMaria’s Bar-B-Q, 2014-09-12 15:49:29
Was unbelievable. Now the brisket was another story, it was chewy and bland. This place was always my favorite go to joint. The first place I went to eat upon arriving in Austin. The last 4 times over a six month period have been disappointing, seems like his heart is not into it.
Bob Conti @ John Mueller Meat Co., 2014-09-11 23:41:28
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Review

Perks BBQ 01

June 3, 2014

Melissa Perkins grew up in Colbert, Oklahoma just across the Red River from Texas around the same time that the legendary PO Sam had his barbecue joint along Franklin Street in Colbert. A friend of hers worked at the barbecue joint, so when she took her friend to PO Sam’s after school she’d get a barbecue sandwich as payment for the ride. That’s where Perkins developed an affinity for Sam’s barbecue, and more importantly for his famous brown gravy sauce.  Many years later she serves her own version of that sauce at Perk’s, a tiny walk-up joint on the west edge of Savoy, Texas.

“Nobody’s got his recipe,” Perkins says of PO Sam’s sauce, but she uses meat drippings from the smoker just like he did. Drippings from which of the meats she won’t tell, but maybe it’s all of them. I do know those drippings are thickened, probably with flour, then fortified with chili powder and what I thought tasted like pureed jalapeno. Perkins swears it’s just red pepper. That’s just a testimony to the complexity of this sauce. It’s one of the best and most memorable sauces I’ve tried anywhere. It’s not too smoky, to thick, or too thin. This isn’t a sauce shy to call itself hot, but doesn’t set your mouth on fire just for the sake of it. It’s great by itself, but it can certainly elevate anything it touches.

Perks BBQ 03

Chopped beef (left) and pulled pork (right) sandwiches

It doesn’t hurt when the pulled pork sandwich is already full of moist black bits of crusty shoulder meat. It sits between a buttered and grilled white bun. Perkins suggested I add sausage for a combo sandwich, but I’d skip the cheap commercial sausage in favor of the superior hot links hailing from nearby Mineola. In fact, I’d probably skip those too. Pork and brown gravy sauce on a bun will be hard to beat, but you have to ask for that brown gravy sauce. If not you’ll only be offered hot or mild tomato-based sauces.

Perks BBQ 05

Potato salad

I tried other sandwiches with ham and chopped brisket. They’d be fine as a second sandwich, but focus on the pulled pork. Also, do not go back to your car (there’s nowhere else to eat at Perk’s) without some potato salad. Perkins makes a mayo/mustard version fresh every day, and I was lucky enough to get a batch so fresh it was still warm. I’m usually one to just take a few bites of the sides, but I couldn’t stop until that cup was clean.

Perks BBQ 04

Stuffed pepper and brown gravy sauce

That special recipe sauce is also perfect for dipping her stuffed peppers into. Perkins takes whole jalapeños and stuffs them with seasoned ground pork, covers them in a thick batter, and fries them to a golden brown. It leaves most of the bacon-wrapped jalapeños that you’ve tried in the dust.

Perks BBQ 02

The smokehouse

Down a dozen concrete steps set into the hillside behind Perk’s you’ll find the small smokehouse clad in corrugated metal. Pecan and oak logs burn (hickory is too strong) to smoke pork shoulders, brisket, hams and sausages in a steel offset smoker. Traffic is light in Savoy, so Perkins admits she only fires up the smoker a few times a week. It tasted fresh when I was there on a Friday. With Savoy being just over an hour from Dallas, I might have to check on it again this Friday.

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