Poor Boys Dog House — Barbecue Sandwiches and Sides in Summerville

What Poor Boys Dog House serves

Poor Boys Dog House is a barbecue spot in Summerville that builds its menu around smoked meat sandwiches, with hot dogs as a signature item. The restaurant smokes its own meats and serves them on bread with traditional sides — coleslaw, baked beans, and fries are standard. The space is casual and counter-service, designed for a quick meal rather than a long sit-down experience.

The pulled pork and brisket sandwiches follow the Lowcountry barbecue style: meat-forward, lightly sauced, and built to eat with your hands. Hot dogs come topped with chili, onions, and mustard in various combinations. Sides are substantial enough to round out a meal, and the restaurant sells by-the-pound smoked meats if you want to take barbecue home to cook with or serve at a gathering.

Key Takeaways

• Poor Boys Dog House specializes in smoked meat sandwiches and hot dogs, with pulled pork and brisket as the main draws.
• The restaurant is counter-service and casual, built for quick meals rather than table service.
• Sides include coleslaw, baked beans, and fries, and portions are substantial.
• You can buy smoked meats by the pound to take home, making it an option for catering or cooking at home.

Location and hours in Summerville

Poor Boys Dog House sits in Summerville, a town about 25 miles northwest of Charleston. The restaurant is in a small, unassuming building — the kind of place locals know about but visitors might miss if they are not looking for it. Parking is available on-site or nearby on the street.

Hours vary by season and day, so call ahead before you go. The restaurant is closed on some days of the week, and holiday schedules sometimes shift. A quick phone call confirms whether they are open and what the wait time looks like, especially during lunch or weekend hours when the line can build.

What to order and what to expect

Start with a smoked meat sandwich — pulled pork or brisket are the most popular choices. The meat comes already sauced, but sauce is available on the side if you want to adjust the flavor. Pair it with coleslaw or baked beans; both are made in-house and taste like they have been simmering for hours. Fries are crispy and salted well enough to stand on their own.

If you are a hot dog person, the chili dog is the signature order. The chili is thick and meaty, not watery, and the toppings stay put rather than sliding off. The restaurant also serves plain hot dogs, cheese dogs, and variations with different topping combinations — ask what they have that day.

Portions are large. A sandwich and one side is usually enough for a full meal, and many people split an order or save half for later. The restaurant moves quickly even when busy, so the line moves faster than it looks.

Pricing and payment

Sandwiches and hot dogs are priced in the moderate range for barbecue — less than a sit-down restaurant, more than a fast-food chain. A smoked meat sandwich with one side typically costs between $10 and $15, depending on the meat and current pricing. Hot dogs are usually a few dollars less.

By-the-pound smoked meats cost more per pound than a sandwich, but you get the flexibility to use the meat however you want — pile it on your own bread, use it in other dishes, or serve it at a gathering. The restaurant accepts cash and card, though it is worth asking about payment methods when you call to confirm hours.

Why Summerville barbecue matters

Summerville sits in the Lowcountry, where barbecue has deep roots in the region's food culture. The style here leans toward smoked meats that are tender enough to fall apart, sauces that complement rather than mask the smoke, and sides that are cooked with care. Poor Boys Dog House follows that tradition — the barbecue tastes like it comes from someone who knows how to smoke meat, not from a chain or a shortcut.

The town itself is known for its historic character, tree-lined streets, and local businesses that have been around for decades. Eating at a place like Poor Boys Dog House is part of experiencing Summerville as locals do, not as a tourist passing through.

When to go and what to bring

Lunch is the busiest time, especially on weekends. If you want to avoid a line, go on a weekday morning or in the mid-afternoon. The restaurant does not take reservations, so you order when you arrive and wait for your number to be called.

Bring cash if you prefer it — some barbecue spots in South Carolina still run primarily on cash, though most now take cards. The space is small, so if you want to eat there rather than take out, arrive early or be prepared to stand while you eat. Most people take their food to go or eat standing at a high counter.

Frequently Asked Questions

Can I order Poor Boys Dog House for a party or event?

Yes. The restaurant sells smoked meats by the pound, which you can pick up and serve however you want. Call ahead to discuss quantities and pickup time. For large orders, advance notice helps the kitchen prepare without disrupting the daily service.

Do they have vegetarian options?

The menu is meat-focused, so vegetarian choices are limited. Sides like coleslaw and baked beans can be ordered on their own, but the restaurant is built around barbecue and hot dogs. If you have dietary restrictions, call ahead to ask what is available that day.

Is Poor Boys Dog House a sit-down restaurant?

No, it is counter-service and casual. You order at the counter, pay, and either take your food to go or eat at a high counter in the space. There are no tables or table service, so plan accordingly if you want to eat there.

How far is Poor Boys Dog House from Charleston?

Summerville is about 25 miles northwest of downtown Charleston, roughly a 40-minute drive depending on traffic. It is worth the trip if you are exploring the Lowcountry or staying in the area, but not a quick detour if you are downtown.

What makes the barbecue different from chain restaurants?

Poor Boys Dog House smokes its own meat on-site, which takes time and skill. The sauces and sides are made in-house, not shipped in. That approach costs more and takes longer, but the flavor is noticeably different from places that reheat pre-smoked meat or use commercial sauces.