It usually is a success for me if I have the water right. I did do a SMASH with Perle. It tasted like I was drinking potting soil. I never noticed Perle's "earthy-side" until it was used it at 60,20,10 and 5 in what constituted as an Amber ale. Used Briess 2-row. Cleared up after some conditioning or maybe I just got used to it...
So I guess my point is consider the entirety of a hop's character. Nearly poured that beer out until I realized (pointed out to me) that the hops were making the beer taste that way.
I haven't noticed that with Perle hops yet, I don't think. Although I have brewed an all Perle beer before, maybe I didn't use enough.
By the way, has the sparkle in the dudes teeth in your avatar always been there? I JUST noticed it. I'm sure it does that in the good, the bad, and the ugly haha