She likes when fat is well integrated (aka hidden) into her food, like in a pulled pork, but anything where you can see pieces of fat or connective tissue- even perfectly rendered ones are a big turn off for her. I on the other hand have the opposite problem. At steakhouses she always orders filet, I order ribeye. I'm afraid that a brisket, even a well trimmed one, is still going to have too much "visible" fat/connective pieces for her to enjoy it. I've made her very well marbled short ribs that she really liked which is arguably much "fattier" so it really is a visual thing (which she acknowledges). Any suggestions?
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My wife is kinda the same, you can get some finely marbled NY Strips (trim the edge fat off) that might pass inspection. Onther thing that might work is crusted steaks. Can't be scared of what ya can't see... this is a recipe I've done a few times and really like Parmesan Crusted Steak - Hey Grill, Hey (heygrillhey.com) -
Brisket, she gets the lean and you get the "Point".Comment
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Prime brisket from Costco or your favorite source, broken into point and flat, and well trimmed. You could also do pastrami. Then you can trim each slice as each of you desire. My wife is the same way and this arrangement lets each of us get our desired slices.Comment
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Filet mignon. Hardly any fat and what there is, is around the edges with the silver skin. Just trim it off. Then grill your steak and mop it with an herb butter.Comment
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Top Sirloin Cap/Picanha
Trim the fat cap for her. Keep it for you.Comment
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Get a tri tip and cook it like a brisket, best of both worlds for you guys.Comment
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One time I found prime NY strips at Costco. They were every bit as good as choice ribeyes. Trim the exterior fat for steaks and you should be good.
I love brisket but it's big and requires a lot of prep. Chuck roast is very nearly as good and requires minimal prep. Trim any bigger parts of fat along the edges. The rest is nicely marbled and it is great in a smoker.Comment
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