First off counting points is made simple if you just count back from the fourth ''royal or dager'' point. Example one behind the royal is a 5 point, two is 6 point and 3 is a seven point.

The mass should be around 7 to 8 inches and can be judged in reference to the base of the ear and should maintain that mass througout the beam.
Like it has been said the fronts or ''brow tine and bay or bestine'' should be almost to the end of the nose and should be no less then 18 inches.
The third points or ''tray or treztine'' should be about the same in length.
The fouth the ''dagger point or royal is the longest and should be close to 24 inches or more.
The fifth point should be close to the third point for length and usualy if there is a scorable sixth point it typicaly wont be real long.
Beam length should be 50 inches or better and if the bull tips his head back and the last point almost touches the rump he has good beam length.
Inside spread is proably the toughest to judge and should be at a bare minimum of 36 inches and usualy the widest spot will be around the third points.
The way I look at a big bull is if the brow tine and bestine are about out to the nose and it looks like the rest of the points are eaqual or better and the mass looks to be heavy from the base all the way throughout the beam and there is five scorably points with beams that look to be close 50 inches or touching the rump, I know I'm looking at a 300 plus inch bull.
What it really comes down to is experience and looking at trophy heads.
Me I'm basicaly a meat hunter but if the opportunity arise I'll take it.