What type of meat would most likely require a longer cooking time?

Beef brisket requires a longer cooking time primarily due to its tough connective tissue and the fact that it is a cut of meat that benefits from low and slow cooking to become tender and flavorful. This cut is typically from the breast area of the cow and contains a significant amount of collagen. When cooked at lower temperatures for an extended period, the collagen breaks down, resulting in moist and tender meat. Techniques like braising or smoking are often employed to achieve the best results with brisket, further emphasizing the need for longer cooking times.

In contrast, chicken breast, pork loin, and fish fillet are all leaner cuts of meat with less connective tissue, which leads to them cooking much faster. Chicken breast and pork loin can be cooked relatively quickly by grilling or roasting, while fish fillets are generally cooked within a few minutes due to their delicate nature. Therefore, the brisket stands out as needing significantly more time to reach the desired tenderness and flavor profile.